Inside New Orleans Museum of Art
#1 Collins Diboll Circle, City Park / New Orleans, LA 70124
Desserts and Dessert Sauces
Serving Size: 40 mini cupcakes
Measure and combine flour, baking soda, salt and cinnamon. In a separate bowl, combine sugar and banana; mash until smooth. Add eggs and vegetable oil to banana mixture then mix until smooth. Stir flour mixture into egg and banana mixture until combined. Line mini muffin pan with paper baking cups and fill with batter until ¾ full. Bake at 300 degrees for 12-14 minutes. Dip the tops of baked cup cakes into Rum Syrup (recipe below). Rum can be drizzled on top also for an extra kick. Top the cupcake with Fosters Butter Cream Icing. Cupcakes can be finished with chopped banana chips or black & gold Who Dat sprinkles!
Combine brown sugar, rum and banana liqueur in a small sauce pot. Over medium-high heat, cook until alcohol has cooked out; about 5 minutes. Syrup will ignite, so be careful to keep arms distance from pot.
Using an electric mixer with a whisk attachment, combine room temperate butter, powdered sugar and remaining rum syrup. Whip mixture until light and airy.