Banana Split Cupcakes
—·American
Banana Split Cupcakes
Ingredients
Cake
- 175g butter, at room temperature, chopped
- 140g (2/3 cup) caster sugar
- 190g (1 1/4 cups) self-raising flour
- 1/2 tsp baking powder
- 3 eggs, at room temperature
- 1/2 tsp vanilla bean paste
- 190g (2/3 cup) mashed ripe banana
- Sliced banana, to decorate
- 185ml (3/4 cup) thickened cream, whipped
- 12 red glace cherries
- 1 tbsp salted roasted peanuts, finely chopped
Chocolate ganache
- 150g dark chocolate, coarsely chopped
- 2 tbsp thickened cream
Instructions
3 steps
- 1
Preheat oven to 180C. Line twelve 80ml (1/3-cup) muffin pans with paper cases. Use an electric beater to beat the butter, sugar, flour, baking powder, eggs and vanilla in a bowl until combined. Add the mashed banana and beat until just combined. Divide among the lined pans. Bake for 18-20 minutes or until a skewer comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool completely.
- 2
To make the chocolate ganache, place chocolate and cream in a microwave-safe bowl. Cook in a microwave on high, stirring every 30 seconds, until smooth. Chill for 20 minutes or until thickened slightly.
- 3
Spread ganache over cupcakes. Top with banana slices, whipped cream and glace cherries. Sprinkle with peanuts.
Progress
0 / 3 steps
