Banana Daiquiri Cupcakes
(makes 10-12 cupcakes)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup Instant Banana Pudding mix (just the powder, half a small package)
- 1/4 cup (half a stick) melted unsalted butter
- 2 eggs
- 1/2 tsp. vanilla extract
- 1 mashed ripe banana
- 1 cup, 2 Tbsp. flour (I used cake flour for these and they’re light and fluffy)
- Pinch of salt
- 1 1/4 tsp. baking powder
- 1/3 - 1/2 cup spiced rum
Combine sugars, melted butter, and pudding mix, and blend well. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and the mashed banana.
Combine the flour, salt, and baking powder in a separate bowl, then add to the sugar mix alternately with the rum. The final amount of rum you use should depend on the consistency of your batter, but I used somewhere between 1/3 and 1/2 a cup. I suppose if you don’t like rum you could substitute milk or water, but why would you want to?
Line a cupcake tray with paper liners, and fill about 2/3 full. These guys poof up a bit, so don’t overfill them (as I am prone to do). Bake at 350 F for 20-25 min. or until a toothpick comes out clean.
Rum Frosting
- 6 Tbsp. butter (3/4 stick)
- 4 oz. Cream Cheese (1/2 pack)
- 3 Tbsp. spiced rum
- 2-3 cups powdered sugar
Cream the butter and cream cheese together. Gradually add the sugar and rum, start with about 2 cups of sugar, then gradually add more to get desired consistency for spreading or piping.
Source: http://ilikecake.org/?p=65
