-
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.
-
4
Make sure to use foil because we are going to soak the cupcakes with a rum syrup.
-
5
The paper cupcake jobs won't do any good here.
-
6
Pour the batter into foil cupcake liners and bake according to the package's directions.
-
7
Let the cupcakes cool down a bit but be sure to leave in the cupcake pans for now.
-
8
For the Syrup:.
-
9
Combine the sugar, water and butter in a sauce pan and bring to a boil.
-
10
Take it off the heat and add the rum.
-
11
Put it back on the heat and let it come back up to a boil.
-
12
Spoon one tablespoon of the syrup into the cupcakes and let soak.
-
13
I tend to add around 1 1/2 to 2 tablespoons depending on my mood.
-
14
After soaking let the cupcakes cool completely so they can be frosted.
-
15
For The Frosting:.
-
16
Melt butter and sugar in saucepan, bring to a boil for one minute.
-
17
Remove from heat, stir in half and half and salt.
-
18
Let cool completely.
-
19
Add to mixer, whip until smooth.
-
20
Add the sugar one cup at a time and mix until smooth.
-
21
Add vanilla extract and rum, mix throughly and chill until ready for use.
-
22
Pipe or frost the cupcakes using the frosting.
-
23
After frosting, top the cupcakes with a dried banana chip placed in vertically.
-
24
Also top with a combination of chocolate jimmies (or sprinkles) and black sugar used sparingly.