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Nutrition Facts
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Serving Size 1 (59g)
Recipe makes 18 servings
The following items or measurements are not included below:
banana cake mix
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Calories 227
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Calories from Fat 61
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(26%)
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Amount Per Serving
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%DV
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Total Fat 6.8g
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10%
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Saturated Fat 4.3g
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21%
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Monounsaturated Fat 1.8g
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Polyunsaturated Fat 0.3g
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Trans Fat 0.0g
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Cholesterol 18mg
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6%
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Sodium 58mg
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2%
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Potassium 28mg
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0%
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Total Carbohydrate 38.2g
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12%
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Dietary Fiber 0.0g
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0%
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Sugars 37.6g
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Protein 0.2g
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0%
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detailed view...
how is this calculated?
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Ingredients
For the Syrup
For the Frosting
For the Topping
Directions
1
For the cake:.
2
Prepare the cake mix as according to the package.
3
Line a muffin or cake pan with foil cupcake wrappers. Make sure to use foil because we are going to soak the cupcakes with a rum syrup. The paper cupcake jobs won't do any good here.
4
Pour the batter into foil cupcake liners and bake according to the package's directions.
5
Let the cupcakes cool down a bit but be sure to leave in the cupcake pans for now.
6
For the Syrup:.
7
Combine the sugar, water and butter in a sauce pan and bring to a boil.
8
Take it off the heat and add the rum.
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Put it back on the heat and let it come back up to a boil.
10
Spoon one tablespoon of the syrup into the cupcakes and let soak. I tend to add around 1 1/2 to 2 tablespoons depending on my mood. After soaking let the cupcakes cool completely so they can be frosted.
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For The Frosting:.
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Melt butter and sugar in saucepan, bring to a boil for one minute.
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Remove from heat, stir in half and half and salt.
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Let cool completely.
15
Add to mixer, whip until smooth.
16
Add the sugar one cup at a time and mix until smooth.
17
Add vanilla extract and rum, mix throughly and chill until ready for use.
18
Pipe or frost the cupcakes using the frosting.
19
After frosting, top the cupcakes with a dried banana chip placed in vertically. Also top with a combination of chocolate jimmies (or sprinkles) and black sugar used sparingly.
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