Banana Split Cupcakes
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Banana Split Cupcakes
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Banana splits - minus the ice cream! These Banana Split Cupcakes have tender, fluffy banana cupcakes topped with vanilla and strawberry frosting. Top it off with chocolate ganache, sprinkles and a cherry for the cupcake version of a banana split!
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Ingredients
Cupcakes
- 3/4 cup shortening
- 3/4 cup granulated sugar
- 3 medium bananas mashed
- 2 eggs
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 6 tablespoons buttermilk
Frosting
- 3/4 cup shortening
- 3/4 cup butter at room temperature
- 3 3/4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry jam
Chocolate Ganache
- 1/4 cup cream
- 4 oz semi-sweet chocolate chips
- 1 1/2 teaspoons corn syrup
Toppings:
- Sprinkles
- 18 Maraschino cherries
Instructions
Make the cupcakes:
- Preheat the oven to 300ºF. Line 18 muffin tins with cupcake wrappers.
- In the bowl of a stand mixer, beat the shortening and the sugar together very well, about 2 minutes. Add the mashed bananas, then mix in the eggs, one at a time, scraping down the sides of the bowl as needed.
- Add the salt and baking soda, then mix in the flour. Pour in the buttermilk and beat just until everything is combined.
- Divide the batter evenly between the prepared cupcake wrappers. Bake in the preheated oven until a tester inserted in the center comes out clean, 20-25 minutes. Let the cupcakes cool completely.
Make the frosting:
- In the bowl of a stand mixer, beat the shortening and the butter together until light and creamy, about 2 minutes. Slowly beat in the powdered sugar until combined, then beat in the salt.
- Divide the mixture in half and transfer half into a second bowl. To the first bowl, add the whipping cream and the vanilla extract. Continue to beat until light and fluffy.
- To the second bowl, add the strawberry jam and beat until combined and light and fluffy. Add a few drops of red food coloring, if desired.
- To decorate the cupcakes, place the vanilla in a piping bag and the strawberry frosting in a separate piping bag. Place both of the bags in a larger piping bag fitted with a decorative tip. Swirl the frosting on top of the cooled cupcakes.
To make the ganache:
- Place the cream in a small bowl and microwave until just boiling. Add the chocolate chips and let the mixture sit for a minute or two. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the corn syrup.
- Drizzle some of the ganache over the tops of the cupcakes. Immediately add sprinkles and a maraschino cherry to the top.
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