Bananas Foster Cupcakes aka an Experiment in Frosting Flambé
The Grocery List
Gluten-Free Banana Cupcakes... from Betty Crocker's website
- 1 box (15 oz) Betty Crocker Gluten Free yellow cake mix
- 1 c. mashed ripe banana (2 medium... or if you are like me and have some going bad, just freeze them and when you accumulate around 2, defrost and use them here).
- 1/3 c. butter, melted
- 1/3 c. water
- 3 eggs
- 2 tsp. vanilla
Bacardi 151 Cream Cheese Icing
- 8 oz. cream cheese, softened
- 1/4 c. powdered sugar
- 1/4 c. light brown sugar
- 1/4 tsp. cinnamon
- 1/2 tsp. Bacardi 151 Rum
- 1 Tbs. milk
Prepping & Cooking
In a medium bowl, whisk the eggs, then add the other wet materials, including the bananas. Stir in the cake mix, then spoon into 17 lined muffin tins. Bake at 350 for 18 minutes or until a wooden toothpick comes out clean when you poke them.
Remove from oven when done and let cool COMPLETELY. Trust me... they taste better after all the banana has mingled with the other flavors.
Only when they are cool, ice the cupcakes and sprinkle with demerara sugar for sparkle!
Joe's version... aka Frosting Flambé
Pour a little extra demerara sugar on each cake and top with an additional 1/2 tsp. 151. Ignite.
Pretty spectacular, don't you think?