Saturday, March 17, 2012

Banana Split Cupcakes

These banana split cupcakes turned out absolutely beautiful. Its a fluffy banana cupcake with sweet strawberry filling topped with fresh whipped cream, rich chocolate ganach, rainbow jimmies and a maraschino cherry. I love maraschino cherries, I order rum cokes just for the cherries and sneak them from the bar top when no ones looking lol. Back to the cupcakes, this recipe made 30 so I brought a dozen to work and a dozen to my boyfriend and his roommates leaving the rest for my family. These tempting treats were quickly devoured by my coworkers and family and my boyfriend had one for breakfast. They were a huge hit.
gather all necessary ingredients and equipment before
 you start to make things go more smoothly
I found this recipe on Annie's Eats and copied it exactly for the most part. I think the only thing I changed was omitting the canned pineapple because I hate canned pineapple. I considered using fresh but worried about the enzymes destroying the cake. I also used thawed frozen strawberries and added and extra tablespoon of powdered sugar to the berries. I also had to double the amount of whip cream because the amount she listed was not enough for all 30 cupcakes.
unusual beginnings
A big concern I had when decorating these was worrying the ganache would melt the whip cream. To avoid this catastrophe, I let the frosted cupcakes chill in the fridge for 1-2 hours. I also let the ganache cool to the touch before applying it. Another concern was having to keep these treats refrigerated, I think refrigeration dries out cake and kills flavors however, these cupcakes are incredibly moist and were just as good the next day. I had also never made cake were the butter and sugar creamed like this recipe. Usually creaming yields a light and fluffy butter and sugar combo but this was grainy looking and I was concerned they were not going to rise properly. Lucky for me they rose perfectly but this could have been due to the large amount of baking soda. I think if I were to make these again I would cut down the amount of sugar to 1 1/2 cups to get a more standard batter.

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