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!
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.
With a fork, mix together your dry ingredients in a bowl and set aside.
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 10 minutes
Yield: a dozen "double" cupcakes
This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!
Ingredients
Instructions
State Fair. What whimsy does that call to mind for you? First, I hear Templeton the Rat singing that obnoxious song in my head. But next, I remember all of the wonders, merrymaking, and smells of the Wisconsin State Fair.
We were always very methodical about it. We would get up at the crack of down, slather up in sun screen, and get there are soon as the gates opened. After picking up our coupon book, we would visit the animals in the barns. I always liked the cows the best. They’re so delicate for animals that weigh literally tons. When you look into their eyes, covered in the most beautiful, long lashes, it makes you almost reconsider hamburgers. Almost.
Then we went down the pig slide. To the “Oriental Market”, the name for the shops before Wisconsin got with the program and realized that was in bad taste. After picking up a fresh-shaken lemonade, I begrudgingly followed my eager mom to the pig races. I have never understood pig races. Just, why…?
Lunch was always a gyro from Eileen’s. Then the Kids from Wisconsin. When I was little, I dreamed of being one. The trade center, avoiding that creepy Smoky the Bear at the DNR exhibit and finally….
The Cream Puff.
It was always the last thing we got, and we ordered an extra to take home to dad. Now, truth be told, I’m not a huge fan of those cream puffs. It’s more the nostalgia that still makes me want one. They’re too sweet and as huge as your face. But there’s some kind of reminiscent satisfaction of getting cream on your nose that will never fade from my memory.
But that was years ago. Now, I live somewhere else. No more state fair. To try to relive the fun, my mom and I ran (well, I ran) in the Cream Puff 5k this summer. We posed with a live cream puff. It was pretty cool.
But it still doesn’t beat state fair and all of the weirdo people you see. So when you feel like running down memory lane or just need some good, ol’ fashioned, creamy deliciousness, whip up a batch of cream puffs. Be sure to get some on your nose.
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Cream puff pastry (pâte à choux) seems complicated, but it’s actually the easiest thing. And once you can make , your baking world is open to eclairs, profiteroles, and other such delights.
Step One.
Prep Time: 15 minutes
Cook Time: 15 hours
Total Time: 15 hours, 15 minutes
One bite of this cream puff will take you to the state fair. Sweet whipped cream fills a delicate pastry for a nostalgic treat!
Ingredients
Instructions