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1
For the cake:.
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2
Prepare the cake mix as according to the package.
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3
Line a muffin or cake pan with foil cupcake wrappers.
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4
Make sure to use foil because we are going to soak the cupcakes with a rum syrup.
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5
The paper cupcake jobs won't do any good here.
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6
Pour the batter into foil cupcake liners and bake according to the package's directions.
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7
Let the cupcakes cool down a bit but be sure to leave in the cupcake pans for now.
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8
For the Syrup:.
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9
Combine the sugar, water and butter in a sauce pan and bring to a boil.
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10
Take it off the heat and add the rum.
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11
Put it back on the heat and let it come back up to a boil.
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12
Spoon one tablespoon of the syrup into the cupcakes and let soak.
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13
I tend to add around 1 1/2 to 2 tablespoons depending on my mood.
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14
After soaking let the cupcakes cool completely so they can be frosted.
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15
For The Frosting:.
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16
Melt butter and sugar in saucepan, bring to a boil for one minute.
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17
Remove from heat, stir in half and half and salt.
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Let cool completely.
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19
Add to mixer, whip until smooth.
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20
Add the sugar one cup at a time and mix until smooth.
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21
Add vanilla extract and rum, mix throughly and chill until ready for use.
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22
Pipe or frost the cupcakes using the frosting.
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23
After frosting, top the cupcakes with a dried banana chip placed in vertically.
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24
Also top with a combination of chocolate jimmies (or sprinkles) and black sugar used sparingly.
