Wednesday, 24 August 2011

Banana Split Cupcakes

Ummm…a dilemma.  Should I have a moist, sweet, delectable cupcake with a silky smooth buttercream frosting or a deliciously extravagant, mouth-watering Banana Split decorated with an array of sprinkles, cherries and lashings of chocolate sauce??  They’re both too tempting for words so why not have the best of both worlds and try my Banana Split Cupcake, problem solved!

The banana flavoured sponge is fruity, light and has a melt-in-the-mouth texture to die for.  Top that with a sweet buttercream frosting covered in delicious banana split toppings and what you have is a cupcake that isn’t just charming and fun, but also absolutely scrumptious too.

Banana Split Cupcakes


140g self raising flour, sifted
1tsp baking powder
100g ground almonds
175g caster sugar
100ml milk
2 bananas, mashed
3 eggs, beaten
1tsp vanilla extract
175g unsalted butter, melted
½ tsp yellow food colouring


100g unsalted butter, softened
170g icing sugar
Few drops of vanilla extract
12 whole glace cherries
chocolate ice-cream sauce

Preheat the oven to 180C/gas 4 and line a 12 hole muffin tin with paper muffin cases.

Place the dry ingredients into a large bowl, add a pinch of salt and mix together. Make a well in the centre and leave to one side.

In a large jug add the milk, mashed bananas, eggs and vanilla extract. Whisk together until thick and creamy.

Pour the banana mixture and butter into the dry ingredients and fold in quickly with a wooden spoon, being careful not to overwork the mixture. Add the food colouring to the mixture and stir until just combined.

Divide the mixture evenly between the paper cases and bake in the oven for 20-25 minutes. Cool for a few minutes in the tin, then place the cupcakes on a wire rack to cool completely.

To make the frosting; place the butter, icing sugar and vanilla extract in a bowl and mix thoroughly to form a thick, yet smooth frosting. Use a teaspoon to dollop the frosting in the centre of each cupcake, place in the fridge to firm.

Drizzle some chocolate sauce over each cake, top with a cherry and sprinkle over some sugar strands or hundreds and thousands. Place in the fridge for about 10 minutes to allow everything to firm and they’re ready!

Belle's Top Tip
For a more grown up, sophisticated take on this cupcake replace the vanilla extract with banana liqueur, drizzle with melted dark chocolate, a sprinkle of chopped mixed nuts and then place your cherry on the top.