BANANA SPLIT CUPCAKES RECIPE

Who doesn’t love a banana split? These banana-pineapple, and strawberry flavored cupcakes are loaded with all of the flavors you know and love from a banana split and you don’t even miss the ice cream. They’re piled high with a chocolate whipped cream and topped with chopped nuts, and a cherry. Unlike the ice cream treat, these cupcakes be eaten without a spoon and you don’t even have to share!

Makes 24 cupcakes

1 package (18.25 ounces) banana supreme cake mix, Duncan Hines ®
1-1/3 cups banana-pineapple nectar, Kern’s ®
1/3 cup vegetable oil
3 eggs
1 can (8 ounces) crushed pineapple, Dole ®
1 can (12 ounces) whipped whipped cream frosting, Betty Crocker ®
2 Tablespoons powdered sugar, C&H ®
1 teaspoon imitation strawberry extract, McCormick ®
2 drops red food coloring, McCormick ®
1 can (12 ounces) whipped vanilla frosting, Betty Crocker ®
1 can (12 ounces) whipped chocolate frosting, Betty Crocker ®
1/2 cup nut topping, Fisher ® 24 maraschino cherries with stems, drained and patted dry

1. Preheat oven to 350°F. Line twenty-four 2-1/2 inch muffin cups with paper bake cups; set pans aside.

2. In a large bowl, beat cake mix, nectar, oil, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Add crushed pineapple; stir until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full.

3. Bake for 16 to 20 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.

4. For the strawberry frosting, in a medium bowl, stir together whipped cream frosting, powdered sugar, strawberry extract, and red food coloring until smooth.

5. To frost cupcakes, insert a large round tip into a large pastry bag. Fill pastry bag half full with equal amounts of the strawberry, vanilla, and chocolate frostings, placing each frosting in a wide strip along the side of the bag (you’ll have three separate strips of frosting). Pipe a large swirl of frosting on top of each cupcake, refilling pastry bag with frostings as needed. Sprinkle 1 teaspoon of the nut topping on each cupcake; top each cupcake with a maraschino cherry.

Recipe and photograph reprinted with permission from “Bake Sale Cookbook: 165 Simple Sweets & Savory Sensations” by Sandra Lee (Wiley).

Bake Sale Cookbook: 165 Simple Sweets & Savory Sensations by Sandra Lee
Paperback: 240 pages
Publisher: Wiley; 1 edition (March 29, 2011)
Language: English
ISBN-10: 0470645598
I WANT THIS
 
 
{“Bake Sale Cookbook: 165 Simple Sweets & Savory Sensations” has been featured in the 28th issue of Desserts Magazine.}