Caramelized Bourbon plantain cupcakes -Chef TJ Dubs

Caramelized Bourbon Plantain Cupcakes
**Holds between 12-18 cupcakes

Caramelized Bourbon Plantains
2-3 very ripe (brownish black) plantains (peeled and sliced 1/2 inch thick)
1/2 tsp cinnamon
3 tbsp brown sugar
2 tbsp. butter
1/4c. Bourbon Whiskey (I prefer Wild Turkey 101proof Kentucky Straight) 😀 but any other straight/non-flavored bourbon whiskey (I.e honey etc) will work just as fine.

Cupcake Batter
1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened/room temp.
1/4 cup plus 1 tbsp granulated sugar
1/2 cup brown sugar
2 large eggs
1/4 cup buttermilk (or 2tsp of lemon juice and rest of 1/2 cup with milk as substitute)….. 1/2 Cup buttermilk if NOT using Bourbon. OR can substitute simply a 1/2 cup of regular milk w/o lemon WITH the bourbon)
1/2 cup Wild Turkey
1/2 tsp vanilla extract
2 cups caramelized mashed

Salted Caramel Cinnamon Buttercream Frosting
1 cup butter, at room temp.
1/3 cup Salted Caramel sauce (Brooklyn Spoonables or Hershey’s toppings brand), COOLED!
1/2 tsp cinnamon
1 tsp vanilla extract
2 cups Powdered Sugar
1/4-1/2 tsp of Kosher salt (My favorite if using Hershey’s caramel topping)

****Preheat the oven to 350 degrees and line a cupcake tin with liners.

★Caramelized Bourbon Plantains!!
Melt butter in a large skillet over medium-low heat. Peel & slice ripe plantains 1/2-inch thick slices. Add plantains to the butter to cook until bottoms are golden brown, about 4-5 minutes. Flip and cook for a few more minutes. Add the brown sugar to skillet and stir until coating plantains. Sprinkle cinnamon on plantains and add (stir in) the 1/4c Bourbon into the skillet, letting simmer for 30 seconds to 1 minute. Remove from heat. Prepare & purée in a  blender or food processor (I use my Cool Blue Cuisinart blender) 1 1/2 cups cooked plantains to yield approx 1 cup of plantains in mashed form. Or you could simply use a potato masher. Set aside.
Can cool the rest of your plantains on parchment or use the parchment on a cookie sheet and bake for an addition 5-8minutes to make them hard for your decoration. Or just eat them hehehe.

★Plantain Cupcake Prep!!! Now the fun begins
Prep the cupcakes. Wooo! In one medium bowl, combine the flour, baking soda, baking powder, and salt. In another larger bowl, Cream the sugar and butters with a mixer. Add your eggs one at a time, and vanilla extract until combined, scrape down the sides of your bowl. Add the mashed caramelized plantains to the creamed mixture. Slowly stir in your half of the dry ingredients, then add your liquids (milk & bourbon) and mix until smooth. Then add the rest of your dry ingredients until just incorporated, not to overwork your batter.
The batter should yield 12-18 cupcakes, fill the cupcake liners near 3/4 of the way full. Bake at 350 for approximately 22-25 minutes.


Test by the spring back action, if you touch the top of the cupcakes slightly and the crown bounces back into shape firmly, they are done OR the clean toothpick method always works too. Let cool on a wire rack.

****★Salted Caramel Buttercream Frosting
I’ve purchased jarred flavored caramel sauces from Brooklyn’s Spoonables brand company on a while back (Salted Caramel**, Flowery Lavender Caramel and Brooklyn Butterscotch Caramel) and I use them for alot of my creations, but for these cupcakes I used Hershey’s Caramel sauce topping (what we mostly use for ice cream toppings).

In a small saucepan, continuously stir your caramel sauce and kosher salt over medium-low until just simmering. Set aside to cool or place in refrigerator for 5-7 minutes to speed the process, but make sure it’s at least near a room temperature before adding to the buttercream.
With a hand mixer (everything is manual in my kitchen at the current time), beat butter on medium speed for 1 minute. Add vanilla extract, and mix on medium speed for 1 minute, scraping down the sides of the bowl as needed. Add 1 cup powdered sugar and beat on low. Add the second cup in increments as needed until powdered sugar is incorporated. Add in the Salted caramel sauce to the mixture on low speed. Add the cinnamon and Increase speed to medium, and beat until smooth and well-combined, about 3-4 additional minutes.
This should make enough for a 2-layer 9-inch cake or about 24 cupcakes.

When your cupcakes are cooled and the buttercream is nice and textured, grab those extra plantain slices you had leftover. Choose which way you want to apply the buttercream, I used my flat cake decorating spatula for my first trial, but piping bags are always always fun too!! I grabbed some chopped walnuts also for my cupcakes.

Apply your Salted Caramel buttercream to the Plantain cupcakes, sprinkle on a layer of chopped walnuts, add one of your caramelized plantain slices on top of that with a dash of cinnamon and VOILA!! Heaven On Earth. I also added a salted caramel sugar floss to my cupcake decor by simply using (from the begin stage of caramelizing the plantains) spoon some of the cooling caramel leftover in the skillet like a drizzle effect in the air, blowing to cool and stabilize it into a floss-like, hardened texture. Continuously work in more until you have a little ball of floss, or how much you can incorporate together and Let cool for a few more seconds Then add as the last element to your cupcake! Or you could just eliminate the hard work and drizzle it on top.

Now Sit down. Prepare yourself. Prepare your stomach and your taste buds. Sink your teeth in, and PLEASE DON’T FAINT or FALL OUT OF YOUR CHAIR! Lol.

To purchase as an baked goods order go to Chef TJ Dubs Website

-Chef TJ Dubs.






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