Bananas Foster Cupcakes

Ingredients

• 1 cup banana very ripe mashed (2 medium)
• 1 cup butter softened
• 0.8 cup dulce de leche (from 13.4-oz can)
• 3  eggs 
• 2 tablespoons milk 
• 3.5 cups powdered sugar 
• 0.5 teaspoon rum extract 
• 0.8 teaspoon rum extract 
• 0.3 cup vegetable oil 
• 1.3 cups water 
• 1 box cake mix yellow
• 30 servings food coloring yellow

Equipment

• bowl
• oven
• knife
• wire rack
• hand mixer
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Place paper baking cup in each of 30 regular-size muffin cups.
3. Make Cupcakes. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 1 minute.
4. Add bananas and rum extract; beat on medium speed until combined, about 30 seconds. Fill muffin cups 3/4 full.
5. Bake 18 to 23 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before filling and frosting, about 30 minutes.
6. In center of each cooled cupcake, cut out a cone shape 3/4 inch in diameter on top by 3/4 inch deep, using a sharp paring knife.
7. Cut off pointed end of each cone, reserving tops. Fill each cavity with about 1 teaspoon dulce de leche; cover with reserved tops, pressing in lightly.
8. Make Rum-Buttercream Frosting. In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy.
9. Add powdered sugar slowly, beating on low speed 30 seconds, then on medium speed 1 minute or until incorporated.
10. Add 2 tablespoons milk and 3/4 teaspoon rum extract, beating until light and fluffy.
11. Add a few drops food coloring at a time, beating between additions, until desired color is achieved. (If frosting is too thick, beat in remaining 1 tablespoon milk, 1 teaspoon at a time, until desired consistency.)
12. In decorating bag fitted with your choice of decorating tip, place frosting; pipe onto tops of cupcakes.
13. Serve immediately or refrigerate until ready to serve. Store in refrigerator.