Friday, February 10, 2012

Banana Split Cupcake

I have always liked banana split sundae and ice cream. I wanted to combine these into a cupcake and came across this recipe and it worked like magic.  The cupcake is slightly dense  and the filling compliments the dense cake.  The whipped cream is light and not too heavy on the cupcake. Although the process of putting these together takes a little time but the effort is worthwhile.


1 1/4 cups all-purpose flour
1/2 tbsp. baking powder
1/4 tsp. salt
6 tbsp. unsalted butter, at room temperature
1 1/4 cups sugar
3 eggs
1/2 cup plus 1 tbsp. buttermilk
1 cup mashed ripe banana

For the filling

1 cup strawberries, hulled and diced small
1 tbsp. confectioners’ sugar
6 oz. crushed pineapple, drained

For the frosting

3/4 cups heavy cream, chilled
1/4 cup confectioners’ sugar, sifted
1/4 tsp. vanilla extract

For the ganache

4 oz. bittersweet chocolate, chopped
1/2 cup heavy cream
1/2 tbsp light corn syrup

Makes 12 cupcakes

Source:, Annie's eat


  • To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in  the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
  • Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.
  • To make the strawberry filling, combine the strawberries and confectioners’ sugar in a medium bowl.  Toss well, smashing slightly with a fork.  Allow the berries to macerate at least 20-30 minutes.
  • To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife .   Add a teaspoon of the strawberry filling to the center of each cupcake.  Top with a teaspoon of the crushed pineapple, filling to the top of the cupcake.
  • To make the frosting, add the heavy cream to the chilled bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Blend in the vanilla extract.
  • To make the ganache, place the chopped chocolate in a heatproof bowl.  Bring the cream to a simmer over medium-high heat.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.  Whisk together until a thick, smooth ganache forms.  Blend in the corn syrup.  Let stand at room temperature at least 10 minutes so the ganache is not too hot before you pour it on top of the whipped cream.
  • Garnish as desired. Keep refrigerated.

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