Banana Split Cupcakes

Banana Split Cupcakes

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup butter

  • 3

    eggs

  • 2

    cups all-purpose flour

  • 1-½

    teaspoons baking powder

  • ¾

    teaspoon salt

  • ¼

    teaspoon baking soda

  • ½

    cup mashed ripe banana (1 large)

  • cup milk

  • ¼

    cup sour cream

  • 1

    teaspoon vanilla

  • 1

    cup sugar

  • 1

    recipe Sweetened Whipped Cream

  • 2

    pints ice cream (any flavor)

  • Chocolate-flavored syrup

  • Maraschino cherries with stems and/or chopped nuts

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. In a small bowl combine banana, milk, sour cream, and vanilla. Set aside. 2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on low to medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy, scraping down sides of bowl. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and banana mixture to butter mixture, beating on low speed after each addition just until combined. 3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in muffin cups. 4. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack. 5. Just before serving, place some of the Sweetened Whipped Cream in a pastry bag fitted with large star tip. Insert tip into the top of each cupcake. Squeeze about 1 tablespoon whipped cream into the center of each cupcake. 6. For each serving, top a cupcake with 1/4 cup ice cream. Drizzle with chocolate-flavored syrup. Pipe some of the remaining Sweetened Whipped Cream on top of ice cream. Top with cherries and/or chopped nuts. Makes 24 (2-1/2 inch) cupcakes. Sweetened Whipped Cream: In a chilled large mixing bowl beat 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla or almond extract with the chilled beaters of an electric mixer on medium to high speed just until stiff peaks form (tips stand straight). Do not overbeat. Makes about 2 cups.


Nutrition

Facebook Conversations