You must be logged in to post a review.
Bananas Foster is a French Creole dessert first invented in New Orleans. It features bananas flambéed with rum and vanilla. These cupcakes are inspired by this classic Delta dessert and by the mounds of cream in a roadside shack I discovered while traveling through Arkansas.
For the cupcakes:
Preheat the oven to 350° F. Line one muffin pan with paper liners or butter and set aside. In a bowl, whisk together flour, baking powder, and salt and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1/3 cup sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in the rum and the banana. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk, until just combined. Transfer mixture to a large bowl and set aside.
Rinse the bowl of the electric mixer and add the whisk attachment. Beat the egg whites on low speed until foamy. With the mixer running, gradually add the remaining 1/8 cup sugar and beat on high speed until stiff, glossy peaks form, about 4 minutes. Don’t overbeat these lovely peaks or they will turn lumpy. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Then gently fold in the rest.
Divide the batter evenly among the muffin cups. Bake, rotating pans halfway through, until the cupcakes are golden brown and a toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes. Remove and let cool.
For the cream filling:
Combine the sugar, flour and salt in a bowl, and stir well to mix so there are no lumps. Set aside.
In a heavy saucepan, beat the egg yolks well with a whisk. Over low heat, add the flour mixture to the egg yolks, alternately with the milk and rum, stirring constantly with a wooden spoon, scraping the sides and corners of the saucepan as you go so the egg doesn’t cook. When the mixture begins to thicken, add the butter, continuing to stir. Keep stirring until mixture reaches a nice pudding consistency, about 10 minutes. Remove from heat.
Fit a pastry bag with a small tip and fill it with the cream. Push the tip through the bottom of each cupcake and gently squeeze the pudding into the middle.
For the icing:
Combine all of the ingredients except the rum in a double boiler and whisk constantly until it becomes thick and glossy, about 7 minutes, adding the rum halfway through. Let it cool a bit, then spoon pillowy mounds of it on top of each cupcake.
Perfect for a summer picnic.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!