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Posts Tagged ‘cupcakes’

Bananas Foster Cupckakes

This original source can be found here: (source).  I made one adjustment: I only made half of the batch since I was making two other types of cupcakes.  For the frosting, I made the same batch of cream cheese icing for these and the dark and stormy cupcakes.  Then I added rum to the dark and stormy ones.  This was much more fluid than I anticipated for both because I beat the cream cheese to long and it reached room temperature.

Banana Mixture
6 tbsp unsalted butter
1/4 cup brown sugar packed
1/4 tsp cinnamon
1 firm but ripe bananas, sliced
2 tbsp dark rum
1/4 tsp vanilla extract

Cupcakes
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
3 tbsp butter, softened
3/4 cups granulated sugar
1/2 cup egg substitute
1/2 tsp vanilla extract
1/2 tsp dark rum
1/3 cup sour cream (plus a little more, original recipe was 3/4 C so I halved it)

DIRECTIONS
For the Bananas:
In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon. Cook until butter melts and sugar is dissolved (4 to 5 minutes). Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side. Stir together rum and vanilla.  Turn off the burner and add the rum mixture to the pan.  Using a long match, light the alcohol by placing the flame just in the outer edge of the pan.  Stand as far back as possible. The flame should extinguish in a few seconds. Gently shake the pan from side to side to coat the bananas with the sauce. Spoon the bananas into a bowl and set aside.

For the Cupcakes:
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with electric mixer until light and fluffy. In a medium bowl, combine the flour, baking soda, and salt. Add eggs, vanilla, rum and banana mixture. Mix well.  Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.  Pour into prepared cupcake pans.  Bake 20 – 25 minutes (recipe calls for this, mine took 35 minutes to cook) or until toothpick inserted comes out clean.  Cool for 4-5 minutes in pan on rack. Remove and cool completely before frosting.

For the frosting:
1/2 cup unsalted butter
2 oz. cream cheese, softened
1-1 1/2 tablespoons homemade or store bought caramel sauce (I forgot this in my batch)
2-3 cups confectioners or powdered sugar (to get desired consistency)
1 tsp of cinnamon, sprinkled on top

1. In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; add the caramel sauce and beat until fully incorporated.  Slowly add confectioners or powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency.  If the frosting becomes too thick, add a tablespoon or more of fat free milk to thin out.

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Chocolate Banana Cupcakes with Banana Meringue Frosting
8 servings, 8 Weight Watchers PointsPlus per serving

1 cup flour
5/8 cup granulated sugar
5/8 teaspoon baking soda
5/8 teaspoon salt
1/4 cup cocoa powder
1/3 cup oil
5/8 cup water
5/8 teaspoon vanilla extract
5/8 teaspoon banana extract
5/8 tablespoon vinegar
1 packet Jell-O Instant Banana Cream pudding

Frosting (note: this made way too much so I tried to make cookies out of the rest)
1 egg whites
1 cup sugar
1/4 tsp cream of tartar
1/2 tsp banana extract
1/2 tsp vanilla extract

Directions

Preheat oven to 350 F.  Mix the instant pudding according to instructions on packet (points based on fat free milk).  Put in fridge to set.  Mix all other ingredients together until moist and well blended.  Put in a lined cupcake pan and bake for 20-25 minutes.  Let cupcakes cool.  Once cupcakes are cooled, remove a “cone” of cupcake from the middle.  Remove the inside part of the cupcake while keeping the top.  In the “cone” add the instant banana pudding.  You should use about 1/2 cup of pudding for all 8 cupcakes.

Icing

Combine egg whites, sugar, and cream of tartar into the mixing bowl of your stand mixer and set over a water bath.  Whisk by hand for a few minutes until the sugar is dissolved and mixture is warm to the touch.  Transfer bowl to electric stand mixer, beat on high-speed until stiff glossy peaks form, about 10 minutes.  Add banana and vanilla extract.  Beat on medium speed.  Frost the cupcakes using a piping bag and toast with a torch if you have one.

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