Recipe: Banana Rum Cupcakesdessert by Amélie Walker-Yung
Makes 2 dozen
- 1 cup dark rum
- 1 1/2 sticks unsalted butter
- 1 cup sugar
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (8 oz.) sour cream
- 1 1/3 cup pureed banana (2-3 bananas)
Preheat oven to 350 degrees F. Line muffin tins with paper cupcake liners.
Bring rum and butter to a simmer in a large saucepan over medium heat. Turn heat off and let cool. Add sugar to mixture and whisk to combine.
Sift together flour, baking soda, and salt.
Combine the eggs and sour cream on medium speed in a mixer with the whisk attachment.
Slowly add cooled rum mixture to the egg mixture.
Add the sifted flour mixture (1/3 at a time) to the rum-egg mixture.
Mix in the banana purée.
Scoop into pans and bake for 20-24 minutes (turning halfway through) or until the tops are firm to the touch. Let cool in pans on wire rack for 5 minutes, then remove from pans.
Dribble a teaspoon of rum over each baked cupcake when you take them out of the pans.
Let cool completely before frosting.