So continuing on with my “cupcake of the month” project, today we get to have a Banana Split Cupcake!
For the banana cupcake you are going to want to cream together 1/2 cup of shortening and 1 and 1/2 cups of sugar. Add 2 eggs, one at a time. Add 1 teaspoon of vanilla. Mash two large, RIPE bananas and add them to the mixture. Lastly, add 1/4 cup of buttermilk.
In a separate bowl, combined 2 cups of flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda and 1/2 teaspoon of salt. Slowly add to banana mixture.
Fill cupcake liners 2/3 full and bake at 350° for 18-20 mins. You will know they are done when the toothpick comes out clean.
(Here is where we will pretend I have a picture of my fresh from the oven cupcakes. Ooops!)
While the cupcakes are cooling, you can make your chocolate ganache. This is really easy! 12 oz of chocolate chips (I used semi sweet, but next time will use milk chocolate so the taste isn’t quite so strong) and 1 cups of heavy cream. In a double boiler I warmed the heavy cream and then stirred in the chocolate chips until smooth. Add a bit more chocolate if it’s not the consistency that you would like. It needs to be pourable, but thick enough that when you dip the cupcake it doesn’t drip all over…think hot fudge. Now if you are like me, you will have lots of ganache left over, so I put it in a small pan and put in the fridge so I can make truffles later! 🙂
So this is what they will look like after you have dipped them! 🙂
While the ganache is setting on the cupcakes you can make your Strawberry Frosting. Now I will be honest, at first I attempted to make a whipped cream strawberry frosting. It was all going well until I added the the strawberry preserves…then it started to separate and just looked gross. That batch went down the disposal and I started new!
I used two sticks of unsalted butter at room temperature and creamed it for about 3 mins until fluffy. Then I added 1 teaspoon of vanilla until well combined. Next, I added about 1/3 cup of strawberry preserves. (please feel free to add more if you’d like a big strawberry flavor!) Then comes the two cups of powdered sugar. I added about 1/2 cup at a time. Lastly, about 1/8 cup of milk. Once it is well combined, it’s ready for your pastry bag! You can use any tip of your choice…I used a large star tip since I didn’t have the whipped cream, at least it looked like whipped cream! 🙂
This frosting was very light and fluffy!
Next, I chopped some pineapple chunks and walnuts…not together, separately and sprinkled them on the cupcakes. I can’t tell you how much I used…but it wasn’t a lot. Start small, you can always chop up a bit more if you need to!
They look ALMOST perfect…just one more thing…
Yep…a cherry on top! 🙂
These honestly turned out JUST like I imagined they would! Only one little hiccup along the way, but I’d say we recovered nicely. Enjoy!
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