Banana Split Cupcakes
May 28th, 2007
Stumble it!
I hope my US readers had a wonderful long weekend! Summer seems just around the corner, so I’ve been thinking about ice cream. And cupcakes. And cupcake versions of ice cream. These are more recognizable as cupcakes than my last attempt at ice cream look alike cupcakes, and easier to eat to boot.
Vegan Cupcakes Take Over the World has a recipe for banana split cupcakes, but I wanted something simpler (read: I was already half-way through making my own version when I realized Isa and Terry had probably already thought of it, and lo and behold, it’s on page 81). These here are the Golden Vanilla Cupcakes. It’s my default yellow cake recipe, if you haven’t noticed.
The frosting is banana buttercream, but don’t worry, it doesn’t have any icky banana extracts in it. I hate banana-flavored things - only the real deal with suit me! If you blend a banana into your frosting you get a light but yummy banana flavor that doesn’t taste like chemical bananas. So that’s good, right?
Simple Banana Split Cupcakes
Makes 12 Cupcakes
1 Batch Golden Vanilla Cupcakes, cooled (air conditioners cool more than people)
12 Maraschino Cherries
1/2 Cup Chococlate Chips, melted (or pre-made chocolate sauce)
2 Tbs Soymilk
Chopped Nuts, optional (peanuts are classic)
Sprinkles
Banana Buttecream
Banana Buttercream Frosting
1/2 Cup Earth Balance, softened
1/2 Cup Non-Hydrogenated Vegetable Shortening, softened
1 Ripe Banana
3/4 Box Powdered Sugar
Bake and cool cupcakes. Place chocolate chips and soymilk in a double boiler and melt slowly, whisking until smooth. Set aside. Whip frosting ingredients together until smooth and airy; use a stand mixer if available.
Frost cupcakes, add cherries. Drizzle with chocolate sauce and sprinkle with nuts, if using. Use extra banana slices or dried banana chips for an extra garnish.
Entry Filed under: baked goods, cupcakes, dessert, recipe
17 Comments Add your own
1. tom | May 28th, 2007 at 11:07 pm
I’ll take three, please.
2. Emmie | May 29th, 2007 at 12:29 am
I agree with Tom, I’ll take three too!
3. sheree | May 29th, 2007 at 3:26 am
OMYGOSH! I don’t even have words to express my feelings on these cupcakes. Drool, wipe my chin, clean my keyboard. AWESOME
4. Kerry | May 29th, 2007 at 8:14 am
How do you get your Golden Vanilla Cupcakes to plump up so nicely? I have made both the canola oil and the soy margarine version, and they never seem to rise that much. They are still quite delicious, but I would like to see them “rise to the occasion”…LOL!
Love your blog, BTW.
5. johanna3 | May 29th, 2007 at 9:49 am
Droling! what a beautifull creation.
6. Amy | May 29th, 2007 at 10:57 am
Stop me please! I’m on a diet.
7. sarah | May 29th, 2007 at 5:18 pm
so nicely done.
8. links for 2007-05-29 &laq&hellip | May 29th, 2007 at 6:57 pm
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9. wenwenzz | May 30th, 2007 at 10:58 am
Hi, I was looking for donut recipe and found your blog in google. I love your food blog, it’s fantastic!
10. Suganya | May 31st, 2007 at 1:51 pm
That picture is mesmerizing me..Beautiful work.. BTW, yr pineapple upside-down cake turned wonderful.
11. Patricia Scarpin | June 1st, 2007 at 3:09 pm
I’m gonna dream about these beauties. I know I will - they look scrumptious!
12. Niamheen | July 5th, 2007 at 9:48 am
Wow! These are so cute! Bet they were delicious too.
13. midwest neurotica | recip&hellip | July 15th, 2007 at 7:57 pm
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14. Hoffmann | August 8th, 2007 at 8:31 pm
I made these today and OH MY GOD they were amazing!!!!
15. Crystal | August 14th, 2007 at 1:54 pm
“chemical bananas”.. That made me laugh. Great job,too!
16. Taylor | March 18th, 2008 at 4:59 pm
I just made these, and they actually look like they do in the photo!
17. vila | March 23rd, 2008 at 3:45 pm
what is the Non-Hydrogenated Vegetable Shortening and how to substitute it?
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