Cupcake Ideas

Banana Split Cupcakes

 

How to Make It

Banana Cupcakes

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 2 ripe bananas, mashed
  • 3/4 cup sour cream

Yield: Makes about 18 standard cupcakes.

Directions

  1. Preheat oven 350°F.
  2. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
  3. In medium bowl, combine flour, baking soda, and salt; set aside.
  4. Add eggs, vanilla and banana; mix well.
  5. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
  6. Pour into prepared pans.
  7. Bake 20-25 minutes or until toothpick inserted comes out clean.
  8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Strawberry Filling

Ingredients

  • 1 package (16 oz ) frozen sliced strawberries packed in sugar, thawed
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice

Yield: 2 cups filling.

Directions

  1. Drain strawberries; reserving liquid. Add enough water to liquid to equal 1ΒΌ cups.
  2. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
  3. Heat and stir until mixture boils and thickens.
  4. Cool completely.
  5. Refrigerate until ready to use.
  6. Fill cupcakes. Refrigerate until ready to serve.

For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.

For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.

Stabilized Whipped Cream Icing

Ingredients

Yield: 1 1/2 to 2 cups icing.

Directions

  1. Combine whipping cream and sugar in mixing bowl.
  2. Whip to soft peak stage.
  3. Add piping gel and vanilla, then continue to whip stiff peaks.Do not overbeat.
  4. As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing.
  5. Store decorated cupcakes in refrigerator until ready to serve. Do not allow either to stay at room temperature, as it becomes too soft for decorating.

Special Hints

Top this cupcake treat with a scoop of ice cream, some drizzled chocolate sauce, chopped nuts or sprinkles and a cherry.