Banana Split Cupcakes
Soaking the dal is an optional step.
Recipe Summary Banana Split Cupcakes
A favorite summer treat interpreted in a cupcake! By layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base, each bite can be a new flavor experience.Ingredients | Split Moong Dal Nutrition Facts1 ½ cups all-purpose flour1 teaspoon ground cinnamon½ teaspoon baking soda½ teaspoon ground nutmeg¼ teaspoon salt¾ cup white sugar¼ cup shortening2 mashed ripe bananas¼ cup buttermilk1 egg½ teaspoon vanilla extract1 cup butter, softened5 cups confectioners' sugar2 tablespoons milk, or as needed1 teaspoon vanilla extract1 tablespoon cocoa1 tablespoon strawberry jam¼ cup heavy cream¼ cup chopped semisweet chocolate½ teaspoon butter¼ teaspoon instant coffee granules12 dried banana chipsDirectionsPreheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.Because a cupcake has higher proportion of frosting to cake and a smaller surface, the frosting needs to be thicker than you might make for a cake. I pull the spatula up from the cream to check if it forms stiff peaks.You may want to add a drop of red food coloring to the frosting to give it extra eye-appeal.Info | Split Moong Dal Nutrition Factsprep: 30 mins cook: 15 mins additional: 15 mins total: 1 hr Servings: 12 Yield: 12 cupcakes
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