Sunday, May 6, 2012

Banana Split Cupcake Cone Recipe!

Banana Split Cupcake Cones

For the Banana Cupcake Batter:
Adapted from Martha Stewart

3/4 cup all purpose flour
1/4 cup sugar + 2 tbsp
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup (1/2 stick) unsalted butter
2 ripe, mashed bananas
1 egg
1/4 tsp vanilla extract

- Cream together butter and sugar in an electric mixer until light and fluffy
- Add egg, vanilla extract, and bananas and mix until well combined
- In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt
- Add the dry ingredients slowly to the wet, mixing gently until incorporated

For the Strawberry Cupcake Batter:
Adapted from

3 tbsp strawberry puree (just puree fresh or thawed frozen strawberries in a blender)
3/4 cup all purpose flour
1/2 tsp baking powder
Pinch salt
2 tbsp whole milk
1/2 tsp vanilla extract
1/4 cup (1/2 stick) butter
1/2 cup sugar
1 egg
- Sift together the flour, baking powder, and salt into a medium sized bowl
- In a small bowl, whisk together the milk, vanilla, and strawberry puree
- Cream the butter in an electric mixer and add the sugar, mixing until light and fluffy
- Add the egg to the mixer and mix on low until combined
- Add half of the dry mixture and mix until incorporated
- Add the strawberry puree mixture, followed by the remaining flour mixture
- Mix on low until well combined

For the Banana Split Cupcake Cones:

Strawberry and banana cupcake batters
12 flat bottomed ice cream cones
Whipped cream
Chocolate sauce
Maraschino cherries
- Preheat oven to 350 degrees
- Place ice cream cones in a regular sized muffin tin
- Using a small ice cream scoop, add 1 scoop of strawberry and 1 scoop of banana batter -- being careful not to fill the entire cone
- Bake for 20 to 25 minutes until cake tester comes out clean
- Allow cupcakes to cool, and then decorate with whipped cream, chocolate sauce, sprinkles, and cherries (ice cream too if you wish!)


No comments:

Post a Comment