Sunday, May 25, 2014

Banana Split Cupcakes

Yay-it’s the weekend!  My weekends aren’t very typical, unfortunately.  They are on a rotating basis. Which kinda sucks if you ask me…I love spending weekends with Gavin.  We are currently rebuilding our deck, and the early stages are complete!  Making sure everything is level is quite finicky work, but we are excited about the end result.  And we are going to treat ourselves with a new bbq..can’t wait for it to be done!

One of our last meals on the old deck ended with these cupcakes.  We had a Mother’s day brunch-simple but pleasant.  These cupcakes were a hit and enjoyed by all-a banana split made into a cupcake is ingenious!! A banana is used as a base for these cupcakes, then they are filled with a pineapple and strawberry mixture and topped with heavy cream!  Drizzled with chocolate and topped with sprinkles and cherries-so cute and perfect! J

Banana Split Cupcakes

Makes 12 cupcakes

INGREDIENTS:

for the cupcakes:
1¼  cups all-purpose flour
½ tablespoon  baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 1/3 cups sugar
3 eggs

½ cup buttermilk
2/3 cups mashed ripe banana

for the filling:
1 cup  strawberries, hulled and diced small
1 tablespoon confectioners’ sugar
½ cup crushed pineapple, drained

for the frosting:
1½ cups heavy cream, chilled
1/3 cup confectioners’ sugar, sifted
½ teaspoon vanilla extract

for the ganache:
4 ounces bittersweet chocolate, chopped
½ cup heavy cream
½ tablespoon light corn syrup

for garnish:
Multi-colored sprinkles
Maraschino cherries

DIRECTIONS

for the cupcakes:

Preheat the oven to 350 degrees and line cupcake pans with paper liners.

In a medium bowl, combine the flour, baking powder and salt. Whisk together and set aside.

In the bowl of a stand mixer fitted with a paddle attatchment, cream together the butter and sugar on medium speed until light and fluffy. Reduce the mixer to low and add in eggs, one at a time. Mix in the mashed banana until combined and add in the dry ingredients on low, alternating with the buttermilk.

Divide the batter evenly in the prepared cupcake liners, try to fill about 2/3 to ¾ full. Bake until a toothpick is inserted and comes out clean, about 22 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.

for the filling:

With a paring knife, cut a small cone out of the center of each cupcake. Partially fill with strawberry filling and top with crushed pineapple, filling to the top of the cupcake.

for the frosting:

In a stand mixer fitted with a whisk attachment, whip the heavy cream, vanilla and powdered sugar on medium-high speed until stiff peaks form.  Add the whipped cream into a pastry bag and pipe a swirl of the whipped cream onto the cupcake and cover the filling. Transfer the cupcakes to the fridge and chill for 30 minutes.

to make the ganache:

Place a heatproof bowl over simmering water and add the cream and bring to a simmer.  Once simmered, add the chopped chocolate and let stand. Whisk together until a smooth ganache forms and blend in the corn syrup. Let stand at room temperature until cooled.

Assembly:

Pour a spoonful of the ganache over the whipped cream topping of each cupcake and garnish with sprinkles and maraschino cherries before the glaze sets. Chill the assembled cupcakes until ready to serve.

Source: minimally adapted from Annie’s Eats