Banana Split Cupcakes
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.
I’ll take three, please.
I agree with Tom, I’ll take three too!
OMYGOSH! I don’t even have words to express my feelings on these cupcakes. Drool, wipe my chin, clean my keyboard. AWESOME
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.
Droling! what a beautifull creation.
Stop me please! I’m on a diet.
so nicely done.
Hi, I was looking for donut recipe and found your blog in google. I love your food blog, it’s fantastic!
That picture is mesmerizing me..Beautiful work.. BTW, yr pineapple upside-down cake turned wonderful.
I’m gonna dream about these beauties. I know I will – they look scrumptious!
Wow! These are so cute! Bet they were delicious too.
I made these today and OH MY GOD they were amazing!!!!
“chemical bananas”.. That made me laugh. Great job,too!
I just made these, and they actually look like they do in the photo!
what is the Non-Hydrogenated Vegetable Shortening and how to substitute it?
Great cupcakes! Which decorating tip did you use with the icing?
i’m about to make these… did the banana in the icing brown at all? i was thinking about getting citric acid to sprinkle in.
Sorry for the delay, but no, the icing didn’t brown!
I’m making this tonight :) I’ll take pics and share :D