Coconut and bananas go hand in hand to create this cupcake version of a classic adult dessert.

Source: Midwest Living
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Island Bananas Foster Cupcakes

Ingredients

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Directions

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  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.

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  • Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.

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  • Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

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  • Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

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  • Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.

Nutrition Facts (Island Bananas Foster Cupcakes)

263 calories; total fat 14g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 54mg; sodium 173mg; potassium 116mg; carbohydrates 31g; fiber 1g; sugar 20g; protein 3g; trans fatty acidg; vitamin a 340IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 40mg; iron 1mg.

Bananas Foster Topping

Ingredients

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Directions

Instructions Checklist
  • In a large skillet melt butter over medium heat. Stir in brown sugar, cinnamon, and, if desired, nutmeg. Add bananas; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat rum over low heat just until rum almost simmers; remove from heat. If desired, use a long match to carefully ignite the rum.* Once the flame dies down, pour rum into banana mixture. Gently stir in vanilla.

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*Test Kitchen Tip:

For safety, keep face and hands away from ignited rum in saucepan. (The flame is hard to see.) Leave on unlit stove burner until flame dies down.

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