As Advertised

I told Delta Dish* readers to look for a recipe for Banana Butterfinger Cupcakes:


Banana Butterfinger Cupcakes
This recipe came from a Bon Appetit issue that featured candy bar desserts. It was in the summer, about a hundred years ago. Actually it was about twelve years ago; same difference.

2 1/4 cups Cake flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cup Unsalted butter (1 stick) at room temperature
1 1/2 cup Sugar
3 large eggs
1 tablespoon Dark rum
1 teaspoons Vanilla extract
3/4 cup Sour cream
1 teaspoon Baking soda
2 cup Ripe bananas; mashed (about 5)
1 1/4 cup Butterfinger bars; finely chopped (about 6 ounces)

For the glaze:

2/3 cup Whipping cream
7 tablespoon Unsalted butter; cut into -large pieces
1 tablespoon Light corn syrup
14 oz Semisweet chocolate; chopped
2 teaspoon Dark rum
1 teaspoon Vanilla extract
1 3/4 cup Butterfinger bars; chopped -(about 7 1/2 ounces)

Position rack in top third of oven; preheat to 350 degrees.

Line a couple of cupcake pans with the paper cupcake liner things. You know what I’m talking about.

(You can certainly bake these as a layer cake - two nine-inch round layers - which is what the original recipe called for. Then you have all that business about stacking the cakes and coating the sides with the crushed Butterfingers, blah, blah, blah. Cupcakes are easier.)

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanila extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with the banana mixture, beginning & ending with the dry ingredients. In other words, add one-third of the dry ingredients, half of the wet ingredients, one third of the dry, the remaining half of the wet, and finally, the last third of the dry ingredients. Stir in the chopped Butterfinger bars and ladle into the prepared cupcake pans.

Bake until center of cake feels firm and tester inserted into center comes out clean, about 15 to 20 min. Cool in pans on rack 10 minutes.

FOR GLAZE:
Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes.

Spread on cooled cupcakes. The icing isn’t all that thick but it won’t run off the cupcakes. THEN top with the crushed Butterfingers.

They keep well, especially if they’re refrigerated and seem to rather taste better the day after they’re baked.


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