I am very fortunate. I have the world’s best group of friends. We are all from a teeny tiny town (no stoplights). Age wise, there’s 4 years between the youngest and oldest, so we weren’t all in the same grade in school. We did a lot of running around together in our younger days, but now we each live in different towns. Lexington, KY; Nashville, TN; Louisville, KY; Frankfort, KY; and one that lives in our hometown. We have a school teacher, a video editor, a bank loan officer, a college student majoring in International Relations, and a nurse. In order to accomodate all our crazy schedules we couldn’t get together for Christmas until late January. I was told to make cupcakes and I knew I wanted to make them boozy. My friend Katie and I were throwing back ideas, and she suggested something with rum, and it hit me, BANANAS FOSTER CUPCAKE!

The Uptown Girls

I followed this recipe pretty closely, but I did halve it. There’s only 5 Uptown Girls, and we don’t need 18 cupcakes. When making the bananas foster, I didn’t feel it needed the full 3/4 stick of butter, so I cut it back to 1/2 a stick, and it did just fine. The recipe calls for 3 eggs, and I used 2, because my eggs were medium, not large or extra-large. Also, I felt this recipe could handle a touch of wheat flour, so when scooping the flour, I used a 1/3 cup scoop, and I made the first scoop whole wheat pastry flour, and the rest white. Next time I make these I might even try using 1/2 a cup of whole wheat flour. My only warning is, even with halving the recipe, it still made 13 cupcakes! So I might guess the full recipe (as I provided below) would make at least 25.

These cupcakes definitely met & exceeded my expectations. I loved the flavor, they really retained the flavor of bananas foster. And they were very very moist! Sometimes with cakes from scratch you don’t get that moistness that people are used to from boxed mixes. If you are looking for a unique adult treat, give these a try. You really won’t be disappointed!

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Bananas Foster Cupcakes

from Born to Entertain
Makes about 18 cupcakes

Ingredients:

For the Bananas Foster
(adapted from Williams-Sonoma)

1 1/2 sticks unsalted butter
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
2 ripe, but still firm bananas quartered (halved crosswise, then lengthwise)
2 tablespoons dark rum
1/2 teaspoon vanilla extract

For the Cupcakes:
2 1/2 cups all-purpose flour (I did use some whole wheat flour)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon dark rum
Banana mixture already prepared
3/4 cup sour cream

For the frosting:
8 ounces cream cheese, softened
1 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1/2 cup butter, softened
3/4 teaspoon vanilla
1/2 teaspoon dark rum

Directions:

Bananas Foster:
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 extingish 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.

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. Mix well.

Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared cupcake pans. Bake 20 - 25 minutes or until toothpick inserted comes out clean.

Cool for 1- minutes in pan on rack. Remove and cool completely before frosting.

Frosting:
Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.

Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.

And now, for you viewing pleasure, my first attempt at flambeing.

Also, I must say, I really made it out like a bandit at the Christmas gift exchange. Katie drew my name, and I got a hula hoop, a much-desired copy of Martha Stewart’s Cookie cookbook, and an apron Katie sewed all by herself!

Little did she know I would use all her gifts at the same time!