Banana Cupcakes with Coconut Spiced Rum Buttercream

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Banana Cupcake Ingredients:

1 ¼ cup flour

1 tsp baking soda

1/8 tsp salt

¾ cup sugar

½ cup vegetable or canola oil

2 eggs

1 cup mashed banana (about 2 large)

1 tbsp Blue Chair Bay Coconut Spiced Rum

Directions:

Preheat oven to 350º. Line twelve regular size muffins pans with paper liners

or grease well. In a small bowl mix together the flour, baking soda and salt.

In a large bowl, whisk together the sugar, oil and eggs until blended. Add

banana and rum. Beat well. Add dry ingredients and beat again until smooth.

Fill cupcake wells about 2/3 full. Bake approximately 25 minutes or until a

toothpick inserted in the center comes out clean. Cool in pans for 10 minutes

before removing to cool completely on a wire rack.

Coconut Spiced Rum Buttercream Ingredients:

2 cups confectioner’s sugar

½ cup unsalted butter, softened

3 Tbsp sour cream

2 Tbsp Blue Chair Bay Coconut Spiced Rum

1/3 cup sweetened shredded coconut for garnish

Directions:

Toast the coconut my spreading on a baking sheet and baking in a 350º oven

for 5-6 minutes until lightly browned. Do not burn. Let cool. Using an electric

mixer, beat butter, sour cream and salt. Gradually add sugar and beat until

smooth. Add rum and continue to beat until blended. Frost cooled cupcakes

and garnish with toasted coconut.

Makes 12 cupcakes

Recipe courtesy of Cori Lomuto, from Cori’s Kitchen, posted with permission.