Island Bananas Foster Cupcakes

Makes: 24 servings
Serving size: 1 cupcake

Prep: 25 mins Stand: 30 mins Bake: 350°F 20 mins Cool: 45 mins

 Ingredients

• cup butter
• 3eggs
• 2cups all-purpose flour
• 2teaspoons baking powder
• 1/2teaspoon salt
• 1 1/2cups sugar
• 1/2teaspoon vanilla
• 3/4cup unsweetened coconut milk
• 3/4cup shredded coconut, lightly toasted
• 1/4cup rum or unsweetened coconut milk
• 1recipe Bananas Foster ToppingWhipped cream (optional)
• Shredded coconut, lightly toasted (optional)
    
  
  
  Directions 
   
  
  

  1. 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.
  
  

  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high 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 the 3/4 cup 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.
  
  

  3. Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  
  

  4. Bake about 20 minutes or until a wooden 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.
  
  
  

  5. Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.

  
  

  
  

  
  

  Bananas Foster Topping

  
  Yield: 2 cups
  

  Prep: 25 mins Cook: 7 hrson low or 3-1/2 hours on high
  
  
  Ingredients
  
  

  • 1/3cup butter
  • 1/2cup packed brown sugar
  • 1/4teaspoon ground cinnamon
  • 1/8teaspoon freshly grated nutmeg (optional)
  •  3bananas, sliced
     
  • 1/4cup rum
  • 1/2 teaspoon vanilla                                                                                                                   

  
  

  
  

  
  

  Directions
  

  
  

  
  

  In a large skillet melt butter over medium heat. Stir in brown sugar, cinnamon, and, if desired, nutmeg. Add bananas; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat rum over low heat just until rum almost simmers; remove from heat. If desired, use a long match to carefully ignite the rum.* Once the flame dies down, pour rum into banana mixture. Gently stir in vanilla.

  
  
  From the Test Kitchen
  

  • Tip *Test Kitchen Tip:For safety, keep face and hands away from ignited rum in saucepan. (The flame is hard to see.) Leave on unlit stove burner until flame dies down.

  
  
  Nutrition Facts (Island Bananas Foster Cupcakes)
  

  • Servings Per Recipe 24,
  • Calories 263,
  • Protein (gm) 3,
  • Carbohydrate (gm) 31,
  • Fat, total (gm) 14,
  • Cholesterol (mg) 54,
  • Saturated fat (gm) 9,
  • Monosaturated fat (gm) 3,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 20,
  • Vitamin A (IU) 340,
  • Vitamin C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 28,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 173,
  • Potassium (mg) 116,
  • Calcium (DV %) 40,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet