Banana's Foster Cupcake

Cake

Part 1

2 bananas

4 tablespoons dark rum

2 tbs butter

1/2 tsp vanilla extract

1/3 cup brown sugar

Part 2

1 box yellow cake mix

Rum

2 teaspoons cinnamon

2 tbs caramel

Part 1

Slice bananas.  In a skillet, heat rum, butter, vanilla and brown sugar on medium heat until mixture bubbles.  Add bananas and cook for 2-3 minutes until bananas are hot..  Set aside.

Part 2

Prepare cake as directed, replacing 1/3 cup of the water with rum.  Add cinnamon, caramel and bananas.  Bake as directed.  Tap the top of a cupcake.  If the top springs back they are done baking.  If an indentation is visible, leave in oven and check again after 2-3 minutes.  Repeat until cupcakes spring back upon touch.

Frosting

Caramel Buttercream

1/2 cup (1 stick) butter or margarine

1 tsp vanilla
3-4 cups powdered sugar (1 box)
2-3 tbs milk
2 tbs caramel

Beat the butter and vanilla together.  Alternately add the powdered sugar and milk until desired consistency is reached.  Add caramel and blend into mixture.  When using decorating tips, frosting should have a slightly thicker consistency, otherwise it will look melted on your cupcakes.  Note: if you end up with frosting that is too thin, just add more powdered sugar. 

Decorating
Using Wilton decorating tip 1M squeeze 1 large star of frosting on to the top of each cupcake.  Dust with Cinnamon.

Keep refrigerated.