Sweet fried plantains (an extra starchy banana variety) are my weakness. Given that I have made a lunch of plantains alone, it was only a matter of time before fried plantains showed up in cupcakes. I developed this plantain cupcake recipe for FEAST Magazine and used some of my other favorite flavors – brown sugar and spiced rum – to make the cupcakes pop. I think of these plantain cupcakes as a Latin-inspired cross between Bananas Foster and coffee cake. I topped the plantain cupcakes with a brown sugar rum glaze and homemade sweet plantain chips.
Even if you don’t make the cupcakes, make the chips. They are chewy, slightly sweet, and if you overcook them just a tad, they’ll have crispy, sugary edges.
Fried Plantains and Chips Ingredients
- 1/4 cup unsalted butter
- 2 yellow plantains
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
Plantain Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups brown sugar
- 3/4 cup mashed fried plantains (see recipe below)
- 2 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup spiced rum
- 1/2 cup milk
Brown-Sugar Rum Glaze
- 3 tablepsoons unsalted butter
- 1/2 cup brown sugar
- 1/4 cup spiced rum
- 2 tablespoons heavy whipping cream
- 1 cup sifted powdered sugar
- 1/4 teaspoon salt
Fried Plantains/Chips Instructions
Preheat oven to 425 F.
Melt butter in a large skillet on medium-low heat.
Peel plantains and slice into ¼-inch thick slices.
Add plantain slices to skillet and cook until bottoms turn golden, about 5 minutes.
Flip and continue to cook for another few minutes. Add brown sugar to the skillet and stir to coat slices.
Remove from heat. In a food processor, combine 1 cup cooked plantains to yield ¾ cup mashed plantains.
Place remaining slices in a single layer on a parchment-lined cookie sheet and sprinkle with cinnamon.
Bake for 8 minutes.
Flip and bake plantains for another 8 minutes, until exteriors harden.
Plantain Cupcakes Instructions
Preheat oven to 350 F.
In a medium mixing bowl, whisk together flour, salt, baking powder and baking soda.
In another medium mixing bowl, mix brown sugar, mashed plantains and eggs.
Mix in vegetable oil, vanilla, rum and milk.
Slowly add dry ingredients to wet ingredients, mixing until just combined.
Fill cupcake liners ¾ full.
Bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out dry.
Brown Sugar Rum Glaze Instructions
In a small saucepan over medium heat, melt butter.
Add brown sugar and stir continuously until just boiling.
Add rum and stir well.
Grab the saucepan handle, and tilt saucepan slightly over the flame of a gas burner to ignite rum. (Be sure to lean back from flames.)
Continue to stir until flames subside.
Stir in heavy whipping cream until just combined.
Remove from heat.
Stir in powdered sugar and salt.
Spread glaze over cooled cupcakes and top with a plantain chip.
If you can't find plantains near you, you could make this recipe using underripe bananas.
Be sure to check out the FEAST article to see the other featured St. Louis Food bloggers: Kimberly from Rhubarb and Honey, Stacy from Every Little Thing, Shannon from A Periodic Table, and Malou from Skip to Malou!
Moonshine and Sweet Tea Cupcakes on TV
Speaking of FEAST: Do you remember these moonshine and sweet tea cupcakes? Well, they were featured on FEAST TV today. If you weren’t able to watch the show (it only airs in St. Louis), you can watch the video below. Publisher Catherine Neville walks you through all of the steps to make these moonshine cupcakes!