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Saturday, March 7, 2015

Banana Split Cupcakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 18
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup 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
  • 1 (16 ounce) package frozen frozen sliced strawberries in syrup, thawed
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 pint heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons cake decorating gel
  • 1/2 teaspoon clear vanilla extract

Recipe

  • 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.
  • 9 strawberry filling:.
  • 10 drain strawberries; reserving liquid. add enough water to liquid to equal 1¼ cups.
  • 11 in large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
  • 12 heat and stir until mixture boils and thickens.
  • 13 cool completely.
  • 14 stir strawberries into cooled mixture.
  • 15 fill cupcake (prepare a decorating bag with your jam filling and round decorating tip 230; insert tip in top center of an uniced cupcake and squeeze out a small amount of filling. or, use the wilton dessert decorator, which includes a filling tip and an easy-to-control cylinder for adding just the right amount.).
  • 16 icing:.
  • 17 combine whipping cream and sugar in mixing bowl.
  • 18 whip to soft peak stage.
  • 19 add piping gel and vanilla, then continue to whip stiff peaks.do not overbeat.
  • 20 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.
  • 21 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.

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