Sunday, February 10, 2013

Banana Split Cupcakes


All hail the Banana Split Cupcake! Oh my goodness.
I made these last week for a Superbowl party. 
Chocolately-banana-creamy bites of happy....these cupcakes brought the party all by themselves.



The cupcake is a little like banana bread, with chopped chocolate and pineapple preserves swirled in the batter.
Topped with an easy butter cream, walnuts, chocolate ganache drizzle, sprinkles, and a cherry on top. Are these not the sweetest things? So festive...they'd be great for kids' birthday parties too! {Aren't we all just kids at heart anyways?} 

 
Banana Split Cupcakes
Makes 12

Adapted from Vegan Cupcakes Take over the World

Cupcakes:
1/2 cup pineapple preserves 
1/2 cup very ripe banana, mashed
1 and 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/3 cup canola oil

2/3 cup soy milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

1/4 cup dark chocolate, finely chopped

Butter cream:
1 cup unsalted butter, softened
3 1/2 cups confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract
2-3 tablespoon soy milk or soy creamer

Ganache:
3 Tablespoons soy creamer or soymilk
1/3 cup semi-sweet chocolate chips


Toppings:
Chopped walnuts, sprinkles, maraschino cherries (rinsed and dried)

Preheat oven to 350F.

Make cupcakes: 
Stir pineapple/apple preserves in a small saucepan over lower heat until they are melted. Set aside. Blend the mashed banana for a few seconds in a food processor or by hand (I used a potato masher and a fork - old school!) to get rid of any lumps. Whisk together the flour, baking soda, salt, and sugar in a medium bowl. In a separate bowl, whisk together the oil, soy milk, vanilla, almond extract, and banana puree.

Add the wet ingredients to the dry ingredients and mix to combine; don’t over mix. Fill cupcake liners 2/3 full with batter. Top the batter with a teaspoon of melted preserves and a teaspoon of vegan chocolate. Use a toothpick/knife to carefully swirl the preserves and chocolate through the cupcake. Bake for 20-22 minutes. Cool completely before frosting.


Make ganache: by Heat soy creamer in a small saucepan over medium heat til just about to simmer. Remove from heat; add chocolate chips and stir til chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula scoop into a prepared pastry bag or plastic bag with the tip chopped off, or drizzle haphazardly with fork.

Make butter cream frosting:
Beat 1 cup of softened butter in mixer fitted with paddle attachment for one minute. Add 3 and 1/2 cups confectioners’ sugar slowly and beat for another three minutes, scraping the bowl halfway through. Add vanilla and soy milk and beat for another five minutes until fluffy.
Use a pastry bag with star tip to pipe frosting onto cooled cupcakes (or just simply spread on with a knife or spatula).


Decorate with toppings. EAT. SHARE. SMILE.



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