I am fairly certain the inability to waste anything is hard-wired into my DNA. Coming from old, old Yankee stock (branches of my family tree were growing in New England before the Mayflower ever left European shores), I was raised by parents who were recycling well before “recycling” became part of the American vernacular.
Frugality was ingrained at an early age when, for example, we were treated to a trip to the movies, a rare treat indeed. On the designated day, my mother would begin popping huge amounts of popcorn, from kernels of course, no Jiffy Pop for this family. When all the corn had been popped, she’d pull out 4 empty, family-sized bread bags that she had been saving for such an occasion. She’d fill each bag to the top with the freshly popped popcorn and dole them out, one to a child. She and my dad would pack us into the family Rambler station wagon, and off to the drive-in we’d go, the youngest in their pajamas. By my way of thinking, this was a perfect hat-trick of thriftiness, saving on both the price of admission and movie snacks, and recycling those old Sunbeam bread bags.
And so it was with this mind-set that I faced the over-ripe bananas sitting in the fruit bowl on the counter. Sure, I could whip up a batch of the always popular banana nut bread, but I was feeling creative and wanted to try something different. Besides, I had plenty of Captain Morgan Spiced Rum leftover from my Spiced Rum and Pumpkin Cupcakes. And so, although the recipe called for dark rum, I used the Captain Morgan.
Because, you know, we wouldn’t want to waste it.
This recipe is adapted from one I found by Xexe on Food.com. I was not successful in getting the rum to ignite, but give it a try, you might have better luck – and the cupcakes were still delicious – moist, but light with just the right amount of banana flavor, offset perfectly by the rum enhanced frosting – enjoy!
BANANAS FOSTER CUPCAKES
3/4 cup butter
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
2 ripe bananas, quartered
2 tablespoons rum
1/2 teaspoon vanilla
Combine butter, brown sugar and cinnamon in a saute pan over medium heat, stirring until butter melts and sugar dissolves, about 4-5 minutes.
Add bananas, turn once, cooking 1-2 minutes per side.
Turn off burner, remove pan from heat. Add rum and vanilla. Using a long match, ignite the rum. Flame should extinguish in a few seconds. Set aside.
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon rum
3/4 cup sour cream
Combine butter and sugar until light and fluffy.
Add eggs, vanilla, rum and banana mixture.
In a separate bowl, combine flour, baking soda and salt.
Add the dry ingredients, alternating with the sour cream, to the wet ingredients. Don’t over mix.
Pour into prepared cupcake pans. Bake at 350 degrees, 20-25 minutes, or until inserted toothpick comes out clean.
Cool in pan for 1 minute, then remove from pans and cool completely before frosting.
Rum Cream Cheese Frosting
8 ounces cream cheese, softened
1 teaspoon cinnamon
3 cups powdered sugar
1/2 cup butter, softened
3/4 teaspoon vanilla
1/2 teaspoon rum
Cream together cream cheese and butter. Add cinnamon. Add vanilla and rum. Mix in powdered sugar. Add more sugar or rum to desired taste and consistency.