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1
For the Bananas:
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2
In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon.
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3
Cook until butter melts and sugar is dissolved (4 to 5 minutes).
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4
Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side.
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5
Stir together rum and vanilla.
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6
Turn off the burner and add the rum mixture to the pan.
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7
Using a long match, light the alcohol by placing the flame just in the outer edge of the pan.
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8
Stand as far back as possible. The flame should extingish in a few seconds.
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9
Gently shake the pan from side to side to coat the bananas with the sauce.
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10
Spoon the bananas into a bowl and set aside.
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11
For the Cupcakes:
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12
Preheat oven to 350 degrees.
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13
In a large bowl, cream butter and sugar with electric mixer until light and fluffy.
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14
In a medium bowl, combine the flour, baking soda, and salt.
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15
Add eggs, vanilla, rum and banana mixture. Mix well.
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16
Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
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17
Pour into prepared cupcake pans.
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18
Bake 20 - 25 minutes or until toothpick inserted comes out clean.
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19
Cool for 1- minutes in pan on rack. Remove and cool completely before frosting.
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20
For the frosting:
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21
Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
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22
Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
