I like to think of new ways to design a cake or cupcake to reflect an existing dessert item. I’ve used cookies, candy, and traditional desserts as inspiration to create new and exciting versions of the originals. For this cupcake, I was inspired by a banana split! Short of the ice cream, I think this looks and tastes like an awesome version of a banana split. I started with a fresh banana cupcake, then incorporated a marshmallow layer – coated in chocolate and sprinkles, frosted with a dollop of butter cream cheese frosting, and finally topped it off with a marachino cherry. So So Cute! Of course these will be devoured by my 3 grand children later today – not to mention my own daughter!!
Let’s start with the Banana cupcakes.
Recipe: Bake at 350 degrees for 16 – 20 min. Makes 22-24 regular sized cupcakes.
Ingredients:
2 1/2 c cake flour
1 2/3 c sugar
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon
2/3 c vegetable oil
2/3 buttermilk
1 1/4 c mashed very ripe bananas (3 bananas)
2 eggs
1 tsp vanilla
Preheat oven to 350. Place 24 paper cupcake liners into cupcake pans.
Combine dry ingredients into a stand mixing bowl, and blend using a whisk attachment.
Add veg. oil, buttermilk, and banana. Blend on low – med until well combined for about 2 minutes.
Add eggs and vanilla. Beat for 1 min.
Using an ice cream scoop, fill cupcake liners about 3/4 full.
Bake for 16 – 20 min, til lightly browned. A toothpick inserted in center should come out clean. Do not overbake. Cool completely.
For the marshmallow layer you will need: 36 large marshmallows, 2 c semisweet chocolate chips, 2-3 Tbsp. shortening, multi-colored non-parriels. I tried to find some JUMBO marshmallows to cut in half, but no such luck. So, I used 3 large marshmallows, cut in half with kitchen scissors, and placed “sticky side” down on each cupcake. Just press them on tight.
Melt 2 c semisweet chocolate chips with 2 Tbsp shortening in the microwave for 30 – 60 seconds. Stir to combine, and repeat until melted and smooth. The mixture should be thin. Return to microwave again if it begins to thicken.
Hold cupcake firmly so you don’t drop it! Dip the cupcake upside down QUICKLY into the chocolate, then using a spoon, make sure all marshmallows and top of cupcake are covered in chocolate. Shake off excess.
Immediately apply colored non-parriels to the sides of the cupcake, using a spoon. Hold the cupcake over parchment paper. Turn the cupcake around until all of the sides are covered. Place on parchment to dry.
Make a batch of my butter cream cheese frosting (see prior post). I have also whipped 1 c whipping cream with 1/4 c powdered sugar – then whipped this into my buttercream for a slightly lighter version. (You can use just whipped cream as a topping if you prefer, but this will not last more than 1 day). Pipe the frosting onto the top of the cupcakes, then garnish with a marachino cherry – drained on paper towels.
Refrigerate for a few hours prior to serving. These will last 1 week covered and refrigerated.
