So I decided yesterday to create a new Cupcake based off a tweet made by Sam from Have Sippy Will Travel who retweeted Two Classy Chicks who tweeted a Baked Bananas with Rum and Coconut Recipe! When I saw the recipe they posted I was hooked. I love love love Bananas and Rum and Coconut. Instantly I thought this would make a great twist on the Bananas Foster and so the Bananas Foskey Cupcake was born.
Bananas Foskey Cupcake Recipe
So first I made the bananas following the Baked Bananas with Rum and Coconut Recipe . Thankfully this doesn’t take long because they smell amazing!!! Once they were halfway done, about 8 minutes, I added the Malibu Rum and baked them for the last 8 minutes..
Once they came out of the oven and I let them cool I tried them. OMG they are soooo yummy. I love the taste of the rum mixed with the bananas and brown sugar. It really was just so tropical and addicting. So while they were cooling I whipped up some buttery vanilla cupcake batter (I’ll admit that it was a box mix 🙂 ) I lined each cupcake with a graham cracker crust (which is basically 6 crushed graham crackers and 1 tablespoon of melted butter, mixed, and divided into 12 cupcake liners) and them poured in the batter. Finally I put a slice of the banana right in the middle of the batter.
You then bake them at 350 for 18 minutes. This was probably the most agonizing 18 minutes of my life. I could smell the cupcakes, the rum, the bananas and the coconut baking away. It was so amazing. Once they were out and cooled I topped them with vanilla buttercream icing. And here is the final product (I used my last name to name the Cupcake as a play on words)…. Bananas Foskey Cupcake. Which is perfect for summer! Enjoy!