Banana Split Cupcakes...Welcoming the Summer

I found this great and fun recipe just in time for the summer cupcake picnics! Who can resist a banana split cupcake. Try it and let me know what you think!

Source: Milli's Cupcake Frenzy

"Banana Split meets cake!"

Servings: 20 CUPCAKES
Prep time: 45 MINUTES
Cook time: 20-25
Total time: 1 HR 15

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature

• 2 cups sugar

• 5 extra-large eggs

• 3 cups self-rising cake flour

• 1 cup buttermilk

• 3 tablespoons vanilla Chocolate Melts for cups

Topping:Bananas sliced into quartersstrawberry & pinepple fillingchocolate syrup, nuts, maraschino cherries.

Buttercream frosting

Directions:

1. Preheat oven to 325 degrees. Put standard muffin cups into muffin tins; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until softened. With the mixer on medium, add eggs and sugar; beat until well combined. With mixer on low speed, add flour in three parts, alternating with buttermilk and beginning and ending with flour. Stir in vanilla.

3. Fill prepared muffin cups three-quarters full with batter. Transfer muffin tins to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cupcakes cool completely in muffin cups.

Chocolate Cups: Melt chocolate melts in microwave. Brush sides of muffin tin with melted chocolate. (Silicon pans work best). Cool until solid. Carefully remove chocolate cups. Remove paper liners from cooled cupcakes.

Add a dab of frosting to hold cupcake in place. Cut cooled cupcakes in quarters from top, do not cut all the way through cupcake.

Add strawberry or pineapple filling in cuts, Using Buttercream, pipe like whipped cream on cupcakes.

Add sliced bananas, drizzle with chocolate syrup, nuts & a cherry on top.

ENJOY!!

Copyright@mixingbowl.com