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Daily Archives: September 8, 2016

Banana Split Cupcakes

I remember the first time that I had a banana split. My grandpa had taken us fishing, and I had a really good day!  This was not normal fishing, where 90% of the time is a test of your patience. This was a trout farm, where they bite the second the lure hits the water. So I was a very happy camper already, AND I got a banana split! I don’t know if I ate the whole thing, but I like to think I did. I remember liking the pineapple part the best.

 

This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!

 

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Step One – Sauces!

IMG_1243

*Note: You want to make the sauces first so that they are cool enough to use when the cupcakes are done! 
Prep Step!
Put the chopped strawberries into a saucepan over medium heat. Cook for about five minutes, until they start to lose their juices.
Add the sugar and mix thoroughly.
One the sauce looks slightly syrupy, add the cornstarch.
*Tip: I pre-mix my cornstarch with about a teaspoon of water so that I don’t get clumps. 
Cook for about three minutes, just until it starts to thicken and come together.
Repeat the same steps for the pineapple sauce.
In a microwavable bowl, heat the chocolate chips and whipping cream at 30 second intervals, stirring in-between.
IMG_1272
Let all sauces cool to room temperature.

 

Step Two – Cupcakes!

Prep the cupcakes! Measure out all of your ingredients. Let the butter and the eggs warm up to room temperature (about 30 minutes). Preheat your oven to 350°F.

 

IMG_1236

With a fork, mix together your dry ingredients in a bowl and set aside.

In a stand mixer, beat together the butter and sugar for about five minutes, until light and fluffy.
Now add the eggs, one at a time, and beat until it is mixed together.
Add the vanilla and beat until it is well-mixed.
Stir in the mashed bananas.
Add one-third of the dry ingredients and mix until just incorporated.
Now, add half of the yogurt and mix until incorporated.
Repeat this process until all of the dry ingredients and yogurt is used.
Now they are ready to bake! Use about 2/3 of the batter in a regular sized pan; use the rest in a mini cupcake pan. Bake at 350°F for 20-22 minutes, or until the tops are golden brown.
Step Three – Whipped Cream. 
Add the heavy whipping cream and powdered sugar to a mixing bowl. Beat on high with the whisk attachment until stiff peaks form. Add to a piping bag fitted with a star attachment.
Step Four – Assembly. 
Unwrap the mini cupcakes from their wrappers. Using either a knife or a fancy cupcake corer, cut the middle out of the big and small cupcakes.
Fill the big cupcakes with strawberry filling and the small ones with pineapple filling.
IMG_1278
Place a scoop of the ice cream on the big cupcake. Drizzle with chocolate sauce.
Place the small cupcake on top and “frost” with the whipped cream. Sprinkle with the peanuts and sprinkles, and add a cherry on top!

 

Banana Split Cupcakes

Prep Time: 50 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 10 minutes

Yield: a dozen "double" cupcakes

Banana Split Cupcakes

This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!

Ingredients

  • !Banana Cupcakes
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 bananas, mashed
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup plain greek yogurt
    Strawberry Sauce
  • 2 cups strawberries, chopped
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch
    Pineapple Sauce
  • 2 cups pineapple, chopped
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch
    Chocolate Sauce
  • 1 cup milk chocolate morsels
  • 1 Tbsp heavy whipping cream
    Whipped Cream
  • 1 cup heavy whipping cream
  • 1 Tbsp powdered sugar
    Toppings
  • Salted peanuts, crushed
  • Sprinkles
  • Ice cream (I used strawberry)
  • Maraschino cherries

Instructions

    For the Sauces
  1. *Note: You want to make the sauces first so that they are cool enough to use when the cupcakes are done!
  2. Prep Step!
  3. Put the chopped strawberries into a saucepan over medium heat. Cook for about five minutes, until they start to lose their juices.
  4. Add the sugar and mix thoroughly.
  5. One the sauce looks slightly syrupy, add the cornstarch.
  6. *Tip: I pre-mix my cornstarch with about a teaspoon of water so that I don’t get clumps.
  7. Cook for about three minutes, just until it starts to thicken and come together.
  8. Repeat the same steps for the pineapple sauce.
  9. In a microwavable bowl, heat the chocolate chips and whipping cream at 30 second intervals, stirring in-between.
  10. Let all sauces cool to room temperature.
    For the Cupcakes
  1. Prep the cupcakes! Measure out all of your ingredients. Let the butter and the eggs warm up to room temperature (about 30 minutes). Preheat your oven to 350°F.
  2. With a fork, mix together your dry ingredients in a bowl and set aside.
  3. In a stand mixer, beat together the butter and sugar for about five minutes, until light and fluffy.
  4. Now add the eggs, one at a time, and beat until it is mixed together.
  5. Add the vanilla and beat until it is well-mixed.
  6. Stir in the mashed bananas.
  7. Add one-third of the dry ingredients and mix until just incorporated.
  8. Now, add half of the yogurt and mix until incorporated.
  9. Repeat this process until all of the dry ingredients and yogurt is used.
  10. Now they are ready to bake! Use about 2/3 of the batter in a regular sized pan; use the rest in a mini cupcake pan. Bake at 350°F for 20-22 minutes, or until the tops are golden brown.
    For the Whipped Cream
  1. Add the heavy whipping cream and powdered sugar to a mixing bowl. Beat on high with the whisk attachment until stiff peaks form. Add to a piping bag fitted with a star attachment.
    Assemble the Cupcakes!
  1. Unwrap the mini cupcakes from their wrappers. Using either a knife or a fancy cupcake corer, cut the middle out of the big and small cupcakes.
  2. Fill the big cupcakes with strawberry filling and the small ones with pineapple filling.
  3. Place a scoop of the ice cream on the big cupcake. Drizzle with chocolate sauce.
  4. Place the small cupcake on top and “frost” with the whipped cream. Sprinkle with the peanuts and sprinkles, and add a cherry on top!
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https://frostaholic.com/2016/09/banana-split-cupcakes/