Island Bananas Foster Cupcakes

Island Bananas Foster Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup butter

  • 3

    eggs

  • 2

    cups all purpose flour

  • 2

    teaspoons baking powder

  • ½

    teaspoon salt

  • cups sugar

  • ½

    teaspoon vanilla

  • ¾

    cup unsweetened coconut milk

  • ¾

    cup shredded coconut, lightly toasted

  • ¼

    cup rum or unsweetened coconut milk

  • 1

    recipe Bananas Foster Topping

  • Whipped cream

  • shredded coconut, lightly toasted (optional)

Directions

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2 1/2 inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum, or additional coconut milk if desired. Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake about 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Spoon Bananas Foster Topping onto cupcakes. If desired, pipe whipped cream onto cupcakes and sprinkle with additional coconut. Bananas Foster Topping In a large skillet melt 1/3 cup butter over medium heat. Stir in 1/2 cup packed brown sugar, 1/4 teaspoon ground cinnamon, and if desired, 1/8 teaspoon freshly grated nutmeg. Add 3 bananas, sliced; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat 1/4 cup rum (or unsweetened coconut milk) over low heat just until rum almost simmers; remove from heat. If using rum, use a long match to carefully ignite the rum, if desired. For safety, keep face and hands away from ignited rum in saucepan. Leave on unlit stove burner until flame dies down. Once the flame dies down, pour rum/coconut milk into banana mixture. Add 1/2 teaspoon vanilla; stir gently to combine.


Nutrition

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