Banana Split Cupcakes

Ingredients

Banana Split Cupcakes
• These cupcakes are made with a swirl of both chocolate cake batter and banana cake batter.

Chocolate Cupcake Batter
• 1 1/2 cups cake flour
• 1/2 cup cocoa powder
• 1 cup sugar
• 1/2 cup unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 cup boiling water

Banana Cupcake Batter
• 1 cup cake flour
• 3/4 cup all-purpose flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons buttermilk
• 1/2 tablespoon vanilla extract
• 1 stick unsalted butter, room temperature
• 3/4 cups sugar
• 2 eggs
• 3/4 cups mashed ripe bananas (about 2 bananas)

Stabilized Whipped Cream
• 2 cups heavy cream
• 1/4 cup confectioner's sugar
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin
• 2 1/2 tablespoons cold water

Garnish
• Hot fudge
• Chopped peanuts
• Sprinkles
• Maraschino Cherries

Instructions

Chocolate Cupcake Batter
1. Preheat the oven to 350° F and line 24 muffin cups with paper liners.
2. Sift together the flour, cocoa powder, salt, baking powder, baking soda in a separate bowl.
3. Cream together the sugar and butter.
4. Add eggs into sugar and butter mixture one at a time until all of them are fully incorporated.
5. Add the Vanilla Extract.
6. Add the dry ingredients. Keep the mixture at the lowest speed. Once everything has been combined, scrape the side of the bowl and carefully add the boiling water. Stir just until batter is smooth.

Banana Cupcake Batter
1. Sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl.
2. Combine the buttermilk and vanilla extract into a measuring cup with a spout.
3. Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment, and beat until mixture is creamy. Add the eggs one at a time until fully incorporated. scrape down the sides of the bowl and mix again until everything is full incorporated.
4. Add the bananas and stir until smooth. Add the dry ingredients in three parts, alternating with adding the wet ingredients in two parts. When everything has been added, scrape the sides of the bowl and mix until everything is completely combined. Let the batter rest for 15 minutes and stir gently before use.
5. Fill the cupcake liners three-quarters full, alternating between the chocolate and the banana batter one teaspoon at a time. Using a toothpick, swirl the batters together slightly and bake for approximately 20 minutes. Let the cupcakes cool for 5 minutes before moving to a cooling rack. Let the cupcakes cool while you make the frosting.

Stabilized Whipped Cream Frosting
1. Combine the gelatin and cold water in a small saucepan. Let stand until thick. While the saucepan is on low heat, let the gelatin dissolved while constantly stirring. Remove from heat and let it cool slightly. Do not let the gelatin mixture set.
2. Whip the cream, sugar and vanilla extract until soft peaks form. While beating on low, slowly add the liquefied gelatin mixture. Continue whipping until stiff peaks. Use immediately.

Garnish
1. Drizzle hot fudge on top of the whipped cream frosting.
2. Sprinkle chopped peanuts and sprinkles on top of the cupcakes.
3. Put a cherry on top, and enjoy!

http://www.siftandswirl.com/banana-split-cupcakes/

COPYRIGHT © 2016 SIFT & SWIRL