Bananas Foster Cupcakes

Bananas Foster Cupcakes
Yields 2
A new take on this classic New Orleans dessert.
Write a review
  1. 1 (15.25-ounce) box butter pecan cake mix, such as Betty Crocker Super-Moist Butter Pecan
  2. 1 cup water
  3. 2 cups puréed banana (about 3 small bananas)
  4. 3 large eggs
  5. ¼ cup vegetable oil
  6. 1 teaspoon vanilla extract
  7. 3 tablespoons sugar
  8. 1 banana, peeled and sliced ¼-inch-thick
  9. Brown Butter Frosting, recipe follows
  10. Fosters Sauce, recipe follows
  1. Preheat oven to 350°. Line2 (12-cup) muffin tins with paper liners; set aside.
  2. In a medium bowl, combine cake mix, 1 cup water, banana purée, eggs, oil, and vanilla. Beat with an electric mixer at medium speed 1 minute. Increase mixer speed to high, and beat 2 minutes.
  3. Spoon batter into prepared pans. Bake until light golden brown, 20 to 25 minutes. Remove from oven, and cool in pans 10 minutes. Remove to wire racks to cool completely.
  4. In a small shallow dish, add sugar. Gently press one side of each banana slice into sugar to adhere. Place each banana slice, sugared side up, into a cast-iron pan. Using a culinary torch, caramelize sugar by holding torch 6 inches away from surface of banana. Allow slices to cool slightly.
  5. Top cupcakes with Brown Butter Frosting. Add a banana slice to each, and drizzle with Fosters Sauce.
Louisiana Cookin
Brown Butter Frosting
Yields 5
Write a review
  1. 1½ cups unsalted butter, softened and divided
  2. 3 cups confectioners’ sugar
  3. 2 tablespoons prepared caramel ice cream topping
  4. 1 tablespoon vanilla extract
  5. ¼ teaspoon salt
  1. In a small saucepan, melt ½ cup butter over medium heat. Continue cooking, stirring occasionally, until butter becomes honey colored and gives off a nutty aroma. Remove from heat to avoid burning butter. Pour butter through a fi ne-mesh strainer into a small bowl or cup. Let cool to room temperature, about 30 minutes. Cover and refrigerate until lightly set, 25 to 30 minutes (see note).
  2. In a medium bowl, combine remaining 1 cup butter and cooled browned butter. Beat at medium speed with an electric mixer until smooth. Add confectioners’ sugar, ice cream topping, vanilla, and salt, beating until combined.
  1. Browned butter can be prepared up to 2 weeks in advance. Store, covered, in the refrigerator. Allow to soften before using. When using cooled brown butter, avoid brown particles that collect in bottom of container, as they may taste burnt.
Louisiana Cookin
Foster Sauce
Write a review
  1. ½ cup plus 1 tablespoon heavy whipping cream
  2. 3 tablespoons spiced rum
  3. 1 tablespoon vanilla extract
  4. ½ teaspoon rum extract
  5. ⅓ cup water
  6. 1 cup sugar
  7. ¼ teaspoon salt
  8. 4 tablespoons unsalted butter, softened
  1. In a small bowl, whisk together cream, rum, and extracts; set aside. In a medium heavy saucepan, combine ⅓ cup water, sugar, and salt. Bring mixture to a boil over medium heat, whisking constantly. Reduce heat to medium-low, and cook, without whisking, until a candy thermometer reads 350°, 10 to 15 minutes.
  2. Remove from heat, and carefully whisk in butter until melted. Hot steam will form as butter is added. Add cream mixture to sugar mixture, and whisk until smooth. Cool sauce to room temperature, at least 1 hour. Whisk before using.
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.