Since we had extra cupcakes, we also made Banana Split Cake Pops by crumbling the banana cake, mixing it with a simple cream cheese frosting, chilling it overnight, and dipping it in melted chocolate candy coating. These were so simple, and I almost liked them better than the cupcakes themselves!
| Banana Split Cupcakes Recipe by: Willow Bird Baking, adapted from Piggly-Wiggly and Wilton Yields: 18-24 cupcakes Cupcake Ingredients: 1 1/2 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 stick unsalted butter at room temp 1 cup sugar 1 tsp pure vanilla extract 1 large egg, preferably at room temp ~2 very ripe bananas, mashed 1/2 cup sour cream or plain yogurt Mousse Ingredients: 1 cup milk 1 cup heavy cream 1 (4 serving) package vanilla Instant Pudding Mix (not Cook & Serve) Frosting Ingredients: 1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter, softened 3/4 cup cocoa 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 3-4 tablespoons milk peanuts, chopped sprinkles chocolate sauce maraschino cherries Directions: *Note: This recipe makes twice as much mousse as you need for filling the cupcakes. If you want to use half the pudding pack and save the rest for later, just measure it out and do so. Or use the extra mousse for another project (you know, like eating it with a spoon). Make cupcakes: Line two muffin tins with paper liners. Preheat oven to 350�F. In a medium bowl, whisk the flour, baking soda and salt together. In a separate, large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Mix in half the dry ingredients (the mixture may look curdled ? just keep mixing), followed by all the sour cream and finally, the rest of the flour mixture. Fill each well of your prepared pan about 1/2 to 2/3 of the way full and rap the pan on the counter to remove bubbles from the batter and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted deep into the center of the cakes comes out clean. Transfer the pan to a rack and cool for 10 minutes before unmolding on the rack. Let cool completely. Make mousse: To make the vanilla mousse, combine milk, cream, and pudding mix in a medium bowl. Beat with a mixer until you reach soft peaks, or a thick whipped cream consistency (this takes a few minutes). Refrigerate mousse until you're ready to use it. Make frosting: To make the frosting, cream shortening and butter together in a large bowl. Mix in cocoa and vanilla. Add in the sugar one cup at a time while beating on medium speed and scraping down the sides of the bowl often. Add milk and beat until the frosting is light and fluffy. Cover the bowl with a damp cloth until ready to use. Assemble cupcakes: To fill the cupcakes, use the Cone Method: cut an upside-down cone out of the top of each one. Cut off the tip of the cone (and eat it, if you wish) leaving just the "lid." Fill the cavity with mousse using a piping bag or zip-top bag with the corner cut off, and then replace the "lid" to give you a relatively smooth surface to frost. Use a piping bag or zip-top bag to pipe on the frosting. Top cupcakes with chocolate sauce, peanuts, sprinkles, and a cherry. |
To read about day 2 of Cupcake Camp, debate how best to measure dry ingredients, see the recipe for Banana Split Cake Pops, and see more cupcake photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, bakebakebake
Source: http://cooking.livejournal.com/9065727.html
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