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Banana Split Cupcakes




Source of Recipe


Susie R


List of Ingredients




BANANA SPLIT CUPCAKES

BANANA CUPCAKE:

1 1/2 cups self-rising flour
1 1/2 cups all-purpose flour
2 sticks unsalted butter (1 cup)
2 cups sugar
4 large eggs, room temperature
1 cup banana puree (fresh bananas, pureed to a thin sauce)
1 tsp. vanilla extract

BANANA CREAM CUSTARD FILLING:

1 1/2 whole bananas
1 cup milk
1 cup heavy cream
1/4 cup corn starch
1/2 cup + 2 T. sugar
1 T. vanilla extract
1/4 tsp. kosher salt

VANILLA BUTTERCREAM FROSTING:

16 T. (2 sticks) unsalted butter, room temperature
3 T. heavy whipping cream
1 1/2 tsp. vanilla extract
2 1/2 cups powdered sugar
1/4 tsp. salt

CHOCOLATE DIPPING SAUCE:

2/3 cup dark chocolate
2 T. heavy cream
4 T. powdered sugar, sifted
5-8 T. warm water


Recipe




To make Cupcakes:

In a separate medium bowl, combine both flours, whisk to combine, set aside.

In bowl of standing mxier fitted with paddle attachement, cream butter on medium speed until very smooth.

Gradually add in sugar, beat until fluffy, about 3 minutes.

Add eggs, 1 at a time, beating very well after each one.

In a separate bowl, whisk together milk, banana puree, vanilla extract.

Adding dry ingredients in 3 parts, alternating with banana mixture.

With each addition, don't overmix, just beat until barely combined.

Scrape down sides of bowl when needed.

Fill cupcake liners 3/4 full, bake about 20-25 minutes.

Cook cupcakes in tins 15 minutes, then remove from tins, cool on a wire rack before icing.

To make Banana Cream Custard Filling:

Place all ingredients in a medium food processor or blender, combine to a fine sauce.

Pour mixture into a saucepan over medium heat, cook until bubbly,

whisk constantly.

Cook until mixture begins to thicken, about 5-7 minutes, or until mixture can coat back of spoon.

Remove from heat, let cool slightly.

To make Vanilla Buttercream Frosting:

Cream together butter, salt, vanilla, mix bowl of stand mixer fitted with paddle attachment about 1 minute.

Mixing on low, add sugar 1/2 cup at a time, mix completely after each addition.

Add cream to desired consistency.

To make Chocolate Dipping Sauce:

Place chocolate, heavy cream in a metal bowl over simmering water in a small saucepan.

Let chocolate, cream melt slowly together about 2-3 minutes without stirring.

Slowly mix to combine, add powdered sugar.

Add water 1 T. at a time, mix very well after each addition, until pouring consistency is reached.

Set aside, let sauce cool to warm.

To assemble:

To stuff cupcakes, create a well in center of each cupcake using whatever you usually use, I use a melon baller.

Fill well with custard filling, using a spoon or piping bag.

Fill a pastry bag with a large round tip, frosting.

Start piping from inside, covering up custard, create 1 even frosting layer.

Freeze cupcakes 20 minutes, or else chocolate dipping sauce will melt frosting.

Dip top of cupcakes into chocolate sauce, immediately rim with sprinkles.

Return cupcakes immediately to freezer about 5 minutes.

With a star tip, pipe rest of frosting onto each chocolate-covered cupcake, immediately garnish with a maraschino cherry, make sure cherry has no dripping juices, dry on a towel.