Saturday, September 24, 2011

Yo-Ho, Yo-Ho, Banana Rum Cupcakes For Me ... GO BLUE!

Once again, it's game day Saturday and I want to share some memories and a recipe that has to do with Michigan Football. While neither Maize nor Blue, these Banana Rum Cupcakes with Rum Buttercream Frosting brought back some of the happiest memories from a game last year.


Tailgating is one of the biggest things to look forward to every football season for its chaotic pre-game fun every Saturday starting around 9 AM and leading up to the moments just before kickoff when everyone walks to the stadium in a joyful clump. 

A typical morning for me would generally start around 8 AM when I'd creep downstairs and the only other early riser and I would brew a pot of coffee and blast the house with the Michigan fight song. We'd then bang down our other roommates' doors and insist that everyone get up and get dressed — no time to lose! 

After enjoying a mimosa or a screwdriver at our house, we'd all head to our first stop — usually just across the street to our other friends' house and begin our all-day party.

One Saturday, our friends' tailgate received an unexpected guest.


Captain Morgan drove up and spent about a half hour posing for pictures and hanging out with us. 


His truck became a second place to play, as well.


When I noticed two very spotted bananas on my counter last week, I thought of cupcakes, and I thought of rum. Why not?

These Banana Rum Cupcakes were simple to make and spiked with just enough Captain Morgan Spiced Rum.. 


Banana Rum Cupcakes (adapted from allrecipes.com
Makes 9 cupcakes:
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 2 tablespoons buttermilk
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon dark rum
Directions:
  • Preheat oven to 350 degrees
  • In a large mixing bowl, cream shortening and sugar until light and fluffy
  • Add egg, vanilla, banana, buttermilk, and mix well
  • In another bowl, combine flour, baking powder, baking soda, and salt
  • Add flour mixture to banana mixture until all incorporated
  • Add rum and mix again for just a moment
  • Distribute batter evenly among lined muffin pan
  • Bake for about 15 minutes until a toothpick comes out clean

Rum Buttercream Frosting
  • 1/4 cup butter, softened
  • 1 - 1 1/2 cups powdered sugar
  • 1/2 tablespoon milk
  • 1 tablespoon dark rum
Directions: 
  • Cream butter and 1 cup powdered sugar
  • Add milk and rum
  • Add up to 1/2 cup more powdered sugar until desired consistency achieved
For an extra kick of flavor, I squeezed a little bit of butterscotch ganache (leftover from the Butterbeer Cupcakes) into the center of the cupcakes before frosting. Highly recommended!


Enjoy, Happy Baking, and Go Blue!

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