Bananas Foster Upside Down Cupcakes

• Produce

  • 2 Bananas, ripe

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar, firmly packed light
  • 1/4 tsp Cinnamon, ground
  • 3/4 cup Granulated sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 2 cup butter plus 1-1/2 tablespoons
  • 1/2 cup Buttermilk
  • 3/4 cup Milk

• Beer, Wine & Liquor

  • 2 tbsp Rum

Found on flavormosaic.com

Description

Ingredients

• ½ cup chopped pecans
• ½ cup butter plus 1-1/2 tablespoons, softened and divided
• ½ cup firmly packed light brown sugar
• 2 tablespoons rum
• 2 ripe bananas
• ¾ cup granulated sugar
• 2 large eggs
• ¾ cup milk
• ½ cup buttermilk (or sour milk)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon ground cinnamon

Directions

• Preheat oven to 350° F. Spray each cupcake tin with baking spray.
• In each cupcake tin, add a pat of butter to the bottom of each muffin tin. Bake in the preheated oven for a couple of minutes and remove when the butter is melted.
• Add a 2 teaspoons of brown sugar to the bottom of each cupcake tin. If you like, add in a ½ teaspoon of rum. (optional)
• Sprinkle with two teaspoons of chopped pecans.
• Cut bananas diagonally into ⅛-inch-thick slices; place 3 to 4 slices over brown sugar mixture in each cupcake tin.
• In a large bowl, beat together granulated sugar and remaining ¼ cup butter at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Add milk, buttermilk, and vanilla; beat just until blended.
• In a separate bowl, stir together the flour, baking powder and cinnamon.
• Add the flour mixture into the bowl with the egg mixture and mix until blended.
• Spoon the batter into each cupcake tin until each is about ⅔rd full.
• Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
• As soon as these come out of the oven, invert the cupcake pan onto a lined cookie sheet, and leave the cupcake tin on top of the cupcakes for a minute or two. Lift the cupcake tin. If they stick, tap on the bottom of the tins, or run a butter knife around the edges to loosen.
• Serve individually or with ice cream.