Banana Split Cupcakes
I'm so excited that summer break is finally here! It's time for vacations at the beach and picnics at the park. One of my favorite summer outings as a child was going to the local ice cream parlor. Being indecisive when it comes to desserts (I love them all!) I would always choose a banana split. It has all the fruity flavors that I love, so I wouldn't have to hem and haw over the others dessert choices on the menu. Unfortunately, though, the ice cream would melt before I could finish my banana split. Needless to say, most of the dessert would go untouched. I decided to create these Banana Split Cupcakes, so you don't have to worry about melted ice cream! You get all the flavor without the mess. Store these cupcakes in an airtight container and they'll last for several days-not just several minutes! Here's how I made these fun and fruity Banana Split Cupcakes:
Cupcakes: 1 box Duncan Hines Banana flavored cake mix plus water, oil, and eggs specified on the back of box.
Vanilla Buttercream Frosting: 2 and 1/2 cups powdered sugar; 1/2 cup shortening; 1 stick margarine; 1 tsp. vanilla; 1/2 cup whipping cream
Cherry frosting: 1 cup buttercream frosting plus 3 tablespoons reserved cherry juice
Ganache: 1/3 cup whipping cream: one cup semi-sweet chocolate chips
Garnish: One jar maraschino cherries; colored sprinkles
Preheat oven to 350 degrees. In a large mixing bowl, combine the cake mix, water, oil, and eggs. Using an electric mixer, beat on medium speed for 2 minutes. Line a cupcake tin with liners. Fill each liner 2/3 full of batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Vanilla buttercream frosting: Using an electric mixer, cream the shortening and butter. Add the whipping cream. Gradually add the powdered sugar. Beat on medium speed until light and fluffy.
Cherry frosting: Reserve one cup of vanilla frosting in a separate bowl. Flavor with 3 tablespoons of maraschino cherry juice.
When cupcakes are cooled, pipe a layer of cherry frosting onto the center of the cupcake. In the center of the swirl, add a piping of the vanilla buttercream frosting.
Ganache: Place whipping cream in a medium size heavy saucepan on stove. Heat over medium heat. Immediately remove from heat when cream starts to boil. Place semi-sweet chocolate chips into a heat proof bowl. Pour the cream over the chocolate chips and whisk until smooth. Allow ganache to thicken for several minutes. Drizzle over top of cupcake.
Garnish: Use remaining ganache to cover the cherries. Place on waxed paper to harden. When hardened, place a chocolate covered cherry on top of each cupcake and garnish with colored sprinkles. Yield: serves 10