Bananas Foster Surprise Cupcakes Recipes

Steps:

• In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in cupcake comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake., For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate until chilled, at least 30 minutes., Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.

Steps:

• Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
• Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds.
• Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat.
• Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Steps:

• For the Bananas:.
• 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.
• For the 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 mixture. 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.
• For the 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.

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in sugar until smooth. Add bananas and cook until caramelized. Pour rum into a measuring cup and then pour it into skillet. Stand back and carefully light rum with a long match or barbecue lighter. When flame has died down and most of rum has cooked off, spoon out bananas and sauce into bowls of vanilla ice cream.

Steps:

• In a small saucepan, combine the rum, vanilla extract, brown sugar, molasses and cinnamon. Bring the mixture to a simmer and stir to dissolve the brown sugar. Shut off the heat and keep warm on the stove.
• Heat a cast iron skillet over medium heat. When the skillet feels pretty hot, add the butter and allow it to brown slightly. Toss in the bananas and arrange them, with a wooden spoon, in a single layer in the pan. Sprinkle with a tiny pinch of salt and cook for about 30 seconds to 1 minute. Turn them on their second side and cook for an additional 30 seconds. Pour in the rum mixture and stir to coat. Serve immediately with vanilla ice cream.

Steps:

• Preheat oven to 350F and line 12 muffin cups.
• Mix dry ingredients.
• Add oil, milk and vanilla; stir until the mixture starts comes together.
• Mix in mashed bananas; do not over mix.
• Fill muffin cups 1/3 full, place a few chocolate chips in center of each muffin, and then cover with remaining batter.
• Bake on center rack about 30 minutes (toothpick comes out clean).
• If making chocolate chip cupcakes, mix in 1 cup chocolate chips with the bananas, and mini cupcakes take about 13 minutes to bake.

Steps:

• Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Cover to keep warm.
• Melt butter in large cast-iron skillet on medium heat. Cut bananas crosswise, then lengthwise in half; add to skillet. Cook 1 to 2 min. or until heated through, turning occasionally. Remove skillet from heat. Add rum. Return skillet to heat; cook 30 sec. Carefully ignite rum with long match; let stand until flames subside.
• Place bananas in 6 dessert dishes, reserving liquid in skillet. Add caramel sauce to reserved liquid; stir until blended. Drizzle over bananas. Serve warm.