Browned Butter Banana Rum Cupcakes
- 2 cups of flour
- 3 teaspoons baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 3/4 cup brown sugar
- 3/4 cup sugar
- 4 eggs
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- 1 tsp vanilla
- 1/2 tsp rum flavoring or substitute 1/4 cup of the milk with 1/4 cup of rum
- 1 cup milk
- 2 ripe bananas mashed
- Preheat oven to 325, place cupcake liners in muffin tins
- Mix dry ingredients and set aside
- Heat butter on the stove until it melts, stirring constantly. Continue to stir and cook until it becomes a dark golden brown. Strain and cool
- Mix eggs and sugar until well blended
- Add browned butter and beat until smooth
- Add vanilla and rum flavoring
- Beat in the banana
- Add the flour in three parts, alternating with the milk. Begin and end with the flour
- Spoon into muffin tins and bake until done, about 20 minutes
- Cool and frost with Browned Butter Penuche Frosting
- 1/2 cup unsalted butter
- 1 cup brown sugar
- About 1/4 cup buttermilk, heated
- 1/2 tsp vanilla
- 3 cups confectioner’s sugar
- 1 1/2 cups chopped pecans
- 1 cup coconut
- Melt butter in pan until it becomes a golden brown
- Add brown sugar and stir until sugar melts and mixture comes to a boil
- Remove from heat
- Stir in hot buttermilk until smooth
- Let cool
- Beat in confectioners sugar and vanilla until smooth
- Stir in coconut and pecans, use a little more buttermilk or confectioners to get the right consistency
- Add a spoonful to the top of each cupcake and press in a pecan half. Sprinkle with coconut
Your receipes look wonderful….Can’t wait to try them….