Tuesday, January 10, 2012

Banana Split Cupcakes

Ok...so this is not a recipe from my repetoire but my friend has a birthday tomorrow and her favorite is banana split - so I searched my recipe books and the internet and this is what I found.

mini Banana Split Cupcakes

So according to my taste testers (I rarely eat my own baked goods) I am supposed to put these into my recipe book. My husband likes the way 'the flavors bounce off of each other'. The sweetness of the fruit and the nuttiness of the walnuts. The cupcake isn't too sweet, but with the whipped cream frosting and the chocolate and caramel syrup it's still pretty rich. The recipe doesn't call for caramel syrup but it's a banana split...I like caramel on mine. I also seem to have the worst time with whipped cream frosting. I didn't like the way the texture worked out so tomorrow morning before I frost the rest of the cupcakes, I will try another batch...and pray!

I've started making mini cupcakes, along with a dozen regular size cupcakes, because most of my cupcakes are usually pretty rich. This gives you a couple bites to enjoy without wasting the rest of the cupcake (or feeling guilty about indulging). And if a couple bites really isn't enough, well, have a few! This recipe made me a dozen regular size cupcakes and 30 minis.

Happy Baking!!

The Momma Doll

Here's the actual recipe (courtesy of Paula Deen and The Cupcake Project Blog):

Banana Split Cupcakes
Yield: 18 cupcakes (according to the internet recipe)

½ cup unsalted butter, room temperature
1 cup sugar
2 large eggs
½ cup strawberry yogurt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup mashed bananas (about 2 bananas)
½ cup macerated strawberries
½ cup dried pineapple, loosely chopped
½ cup chocolate chips
½ cup walnuts, loosely chopped

Preheat oven to 350ยบ F.
Cream butter and sugar in a large bowl.
Mix in eggs, yogurt, flour, and baking soda.
Stir in bananas, strawberries, pineapple, chocolate chips, and walnuts.
Fill cupcake liners ¾ full.
Bake for twenty-five minutes or until the tops bounce back when lightly touched.

Banana Whipped Cream Frosting

1 cup heavy whipping cream
1/4 cup sugar
1 over-ripe banana, mashed*

Chocolate syrup, to taste
½ cup walnuts, loosely chopped
½ cup bananas, thinly sliced
18 cherries, pitted

*A non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft but not liquid), then letting it return to room temperature.

Whip heavy whipping cream and sugar until light and fluffy.
Mix in bananas until just combined.
Frost cupcakes.
Drizzle with chocolate syrup.
Top with walnuts, banana slices, and a cherry.


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