Strawberry Banana Split Cupcakes Food

BANANA SPLIT CUPCAKES

Steps:

• Preheat oven to 350°F and line two muffin pans with cupcake liners and set aside.

BANANA SPLIT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
• Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
• Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
• Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
• Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
• Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
• Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.

STRAWBERRY & BANANA SPLIT CUPCAKES

Steps:

• Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups.
• In a large bowl, combine cake mix, sour cream and eggs.
• Stir by hand until well blended.
• Reserve 1 1/2 cups batter.
• Fill baking cups 1/2 full with remaining batter.
• Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves.
• Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full.
• Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center.
• Cool 3 to 5 minutes, then remove from pan.
• When cooled completely, store up to a week covered in the refrigerator.
• High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes.
• Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination.

BANANA SPLIT CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill each muffin cup two-thirds full. (Cover and refrigerate remaining batter until ready to bake.)
• Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Repeat with remaining batter to make 24 more mini cupcakes. In small microwavable bowl, reserve 1/4 cup of the chocolate frosting. Spoon remaining frosting into decorating bag fitted with large star tip #7. Pipe frosting onto 16 cupcakes. Repeat with white and strawberry frosting. Microwave reserved chocolate frosting on High 20 to 25 seconds or until smooth. Cool 1 minute; drizzle over frosting on each cupcake. Pipe dab of white frosting on each; top with a cherry and sprinkles.

STRAWBERRY BANANA SPLIT DESSERT (NO BAKE)

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13in x 9in x 2in dish. Chill for 1 hour.
• In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over the crust; chill for 30 more minutes.
• Layer with bananas, then ineapple, then strawberries.
• Carefully spread on Cool Whip and sprinkle with nuts. Chill until ready to serve.

STRAWBERRY SAUCE FOR MINI BANANA SPLITS

Steps:

• Place strawberries and sugar in a small saucepan over medium heat; cook until sugar dissolves and strawberries are soft, about 5 minutes. Transfer to a blender, puree until smooth.

BANANA SPLIT CUPCAKES

Steps:

• 1. In a large bowl, cream butter and sugar until light and fluffy.
• 2. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.
• 3. Combine the flour, baking soda, cinnamon and salt.
• 4. Add to the creamed mixture alternately with the banana mixture, beating well after each addition.
• 5. Fill paper-lined muffin/cupcake cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for ten minutes; remove from pans to wire racks to cool completely.
• 6. Slice off the top of the cupcake even with the paper lining.
• 7. Spread with strawberry gelee (recipe to follow) or strawberry jam, and if you wish, a little cream cheese frosting (recipe to follow).
• 8. Replace the top of the cupcake.
• 9. Frost and decorate with the cream cheese frosting and chocolate ganache to look like a sundae or banana split, and top with a cherry (I decorated cherries and Hershey's Chocolate Drops with some disco dust to "bling" them up!)
• 10. CREAM CHEESE FROSTING: In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
• 11. STRAWBERRY GELEE (to fill or sandwich into cupcake): Heat puree and sugar in small saucepan. Stir in lemon juice and remove from heat. Put water in small bowl and sprinkle gelatin on top. Let sit for 5 minutes.
• 12. Add fruit puree mixture to the bowl and stir until gelatin is dissolved.
• 13. CHOCOLATE GANACHE: Pour 1 cup heavy whipping cream into saucepan. Continuously stir until boiling.
• 14. Gradually add chocolate chips until the mixture turns into a shiny beautiful glaze.