So, here's a warmer twist on an old favorite... the banana split, cupcake-style.
Banana Cake Recipe (one batch will give you about 2-dozen standard cupcakes)
Vanilla Buttercream Recipe
Strawberry Buttercream Recipe
Dark Chocolate Candy Melts or Semi-sweet chocolate
Maraschino Cherries (drained)
Cupcake pans/liners (standard or mini-size)
Dough scoop or Ice Cream Scoop
Tip #1M and #230
Start by making a single recipe of my Best Banana Cake. Use a dough scoop to get evenly-sized cupcakes. (This one is slightly smaller than 1/4 cup in size. I don't know exactly what size or brand because I got it as a gift from a student and threw away the box. Oops!)
vanilla buttercream, and one batch of strawberry buttercream. You will need a total of EIGHT egg whites, and SIX sticks of butter. Yes, six. I told you they were rich!
I would not recommend trying to double the batch and then remove half before adding the strawberries because I don't think the consistency would work out, but I didn't try that, so... give it a go if you want. Let me know if it works.
tutorial on filling cupcakes.)
* Note: this was a toss-up for me, fill with vanilla, top with strawberry or fill with strawberry and top with vanilla. After some trying, I think my friend Kirk's recommendation of strawberry on top is definitely the way to go.
* Note to self, shiny things like ice cream scoops reflect, Beki, so you shouldn't take a picture just like this. Hi!
How to Swirl a Cupcake.)
I recommend serving these cupcakes at room temperature. When you refrigerate the icing, it gets really hard - think of all that butter. So, if you do need to store them in the fridge, just take them out 30 minutes or so before you eat them. I also ended up eating some of mine with a spoon... just because.
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Other Cupcake Decorating Ideas
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