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Bananas Foster Cupcake

Bananas Foster Cupcakes

Jumbo muffin tin for 10 large cupcakes, or use a standard tin for 20 cupcakes
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 10

Ingredients
  

For the Banana Cake Layers:

  • 12 Tbs Vegan Butter 170g
  • 1¼ cup Granulated Sugar 250g
  • 2 Tbs Egg Replacer *see notes above
  • ¾ cup Water 177ml
  • 1 teaspoon Vanilla Extract 5ml
  • 1 cup Mashed ripe Banana 300g
  • 2 cups All Purpose Flour 250g
  • 1½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cardamon

For Carmel

  • 1½ cups Granulated Sugar 300g
  • 2 teaspoons Lemon Juice 10ml
  • 1 Tbs Vegan Butter 14g
  • ¼ cup Plant Milk 60ml

For the Caramelized Banana Filling:

  • 2 Medium Bananas
  • 2 Tbs Vegan Butter 28g
  • 2 Tbs Light Brown Sugar 28g
  • 2 Tbs Rum *optional 30ml

For the Rum - Caramel Buttercream:

Instructions
 

  • First make the cake by combining the egg replacer with the water & whisk smooth, add the vanilla extract
  • Cream the vegan butter with the sugar on medium to high speed until light & fluffy, about 5 minutes.
  • Meanwhile sift the flour with the baking powder, spices & salt
  • Add the vegan egg mixture to the creamed mixture & mix smooth, then whip on high speed for 10 seconds to emulsify
  • Add the sifted flour mixture while mixing on low speed until combined then add the mashed banana puree & mix smooth
  • Scoop the batter into the cupcake molds & bake in the preheated 350F oven for approximately 25- 30 minutes for the jumbo size (less time for standard cupcakes) or until they are springy to the touch when you gently press the centers.
  • Cool completely while you prepare the caramel
  • In a medium heavy bottom sauce pot cook the sugar with the lemon juice stirring to help dissolve the sugar but then stop stirring once it starts to boil, place a lid over top just to create steam & help any sugar crystals dissolve.
  • Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
  • Turn off the heat. let it settle down for a moment then add the vegan butter & the room temperature plant milk very carefully & gently stir with a wooden spoon
  • Next prepare the buttercream recipe of your choice as per the instructions on that recipe post
  • At the last stage of mixing add in ½ cup of the reserved COOLED caramel sauce from above recipe & then the optional rum extract
  • Next melt the vegan butter with 1 Tablespoon of the brown sugar in a heavy bottom saute pan
  • Add the sliced bananas & fry until they are browned then flip them over to cook the other side, sprinkle the other 1 Tbs brown sugar over top and cook until starting to caramelize.
  • Deglaze the pan with 2 Tbs rum *optional
  • Transfer to a tray to cool
  • Now you can assemble the cupcakes as shown in the video tutorial.

Video

Notes

Storage Cupcakes will stay fresh for up to 4 days at room temperature but the fresh banana topping should be added ala minute to prevent browning & oxidation 
Tried this recipe?Let us know how it was!