(photo by chris rochelle @ CHOW)
Team Hella Fat emerged from the aftermath of our Mac Battle Royale w/ Cheese with a vengeance, and it totally paid off!! Their delicious My Grandma’s Bananas mini cupcakes earned a double-whammy win of People’s Choice and 2nd Place. Now you can make these banana-y delights as you please with this recipe! We are really glad they didn’t choose the name “My Grandpa’s Banana”…
My Grandma’s Bananas Sour Cream Bananas Foster Mini Cupcakes
CAKE INGREDIENTS:
1 package yellow cake mix (If cheating is wrong, we don’t want to be right)
3 eggs
1/3 cup vegetable oil
3 bananas, thoroughly mushed (recommend using a blender/food processor)
1 cup sour cream (full fat – no skimpin’)
BANANAS FOSTER INGREDIENTS:
¼ cup butter
1 cup brown sugar (we don’t mess around)
¼ teaspoon cinnamon
¼ cup banana liqueur
¼ cup dark rum
4 bananas (sliced hamburger style)
SOUR CREAM FROSTING INGREDIENTS:
1 cup sour cream (use ½ cup for a thicker and more cream cheesy frosting)
8 oz package of cream cheese (full fat – that’s how we do)
2/3 cup powdered sugar (heaping: the more the merrier)
DIRECTIONS:
Preheat oven to 350 degrees. Prepare mini-cupcake tin by filling cupcake holders with paper cupcake holders.
Combine yellow cake mix, eggs and vegetable oil and mix on medium speed (or high speed if using a hand mixer) for two (2) minutes. Add mushed bananas and sour cream. Blend for two (2) minutes.
Fill cupcake holders with mix and bake for approximately 23 minutes.
While cupcakes are baking, prepare the bananas foster. Combine butter, sugar and cinnamon in skillet and heat over low heat until sugar is completely dissolved. Add banana liqueur and bananas. Heat mixture until the bananas begin to brown. Add dark rum and heat mixture over low-medium heat for 4 minutes (here, you may want to attempt lighting the foster on fire but we haven’t had much success at it) . Remove mixture from skillet and let cool for 15 minutes in the refrigerator.
Remove cupcakes from cupcake tin and let cool (at least 15 minutes).
Once the bananas foster has cooled, mash mixture with a potato masher until they reach your desired consistency (we like it chunky).
Once the cupcakes have cooled, use the “cone method” to fill each cupcake with the bananas foster. This is done by cutting the top and some of the center out of the cupcake, inserting bananas foster and then ‘recapping’ your cake.
In a separate bowl, combine sour cream, powdered sugar, and cream cheese. Mix on medium speed until your frosting has been thoroughly whipped. Using a frosting cone frost each cupcake individually. Be sure to cover your cone method scars tastefully.
We also recommend topping your cakes with Bananas Foster, preferably un-mushed and beautifully banana-looking.
Enjoy.