End your meal on a tropical note with these Caribbean Banana Cupcakes.
The Caribbean is known around the world for its exotic flavors that excite the palate. And this cupcake recipe is no exception.
Though not a traditional dessert, but traditional flavors flow in this recipe.
With rum, coconut and pineapple mixed with bananas – one cupcake will not be enough.
How Butter Affects Cupcake Batter
If you’re looking at the list of ingredients, you might think half a cup of butter seems like a lot.
Butter helps make cakes and cupcakes softer and more tender. It adds moisture, aids in leavening and believe it or not lengthens shelf life.
The purpose of butter in baking is to aid in the richness, tenderness and structure of the baked good. In this case these Caribbean Banana Cupcakes.
We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.
While the cupcakes are baking, butter allows for steam and carbon dioxide to be trapped in the batter, which causes the little cakes to rise.
Where dose the steam come from? From the butter itself, as it is not pure fat, it does contain some water.
When cold butter hits a hot oven, the water starts to evaporate and the steam gets trapped in the dough and causes it to rise.
Butter helps to create a light and tender texture in cake batter. Including these Caribbean Banana Cupcakes.
Buttermilk works in the same way as butter. Read more about that with this Spicy Sweet Potato Muffins recipe.
If You Like Rum Then You Must Like Bourbon So You Need To Try This Sweet Dark Cherry Bourbon Bread Pudding
Caribbean Banana Cupcakes
2 cups all-purpose flour, sifted
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter – 1 stick
1 cup brown sugar
2 large eggs
3 medium bananas, ripe, mashed
1 tablespoon rum extract or 1/4 cup light rum
1 cup sweetened shredded coconut
3/4 cup crushed pineapple
Preheat oven to 350 degrees.
Prepare a 12 cup cupcake pan with paper liners or silicone liners
Add the sifted flour, baking soda, baking powder, and salt into a large bowl and mix well. Set aside.
In another large bowl, cream together butter and sugar until light and fluffy. Next, beat in eggs one at a time, mixing well after each addition. Next, fold in mashed bananas and rum extract.
Stir the banana mixture into the flour mixture until combined. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
You like the flavor of rum in your sweet treats? Then you’ll love these desserts.
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