Banana Split Cupcakes

For those of you do not know, I am really, really lucky to have the best bonus daughter in the world. I don’t really like the term “step-mom” because I think it has some negative connotations (Cinderella, anyone?), so we have chosen “bonus mom” instead. And she truly is a bonus for me- I married an amazing man and got the greatest bonus gift ever.

One of the things that Hannah and I have in common is cupcakes! And you know how I love a cupcake! For her birthday, she got a really great cupcake cookbook, and she made the best cupcakes for us last weekend. And she made them all by herself! The cupcakes really do have amazing banana flavor and the whole thing really does taste like a banana split. So yummy!




Banana Split Cupcakes
¾ cup butter
3 eggs
2 cups all purpose flour
1 ½ teaspoons baking powder
¾ tsp salt
¼ tsp baking soda
½ cup mashed ripe banana (1 large)
1/3 cup milk
¼ cup sour cream
1 tsp. vanilla
1 cup sugar
2 pints ice cream
Toppings: whipped cream, chocolate syrup, cherries, nuts, sprinkles, etc.

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line 24 muffin cups with paper liners. In a medium bowl stir together flour, baking powder, salt and baking soda. In a small bowl combine mashed banana, milk, sour cream and vanilla.
2. Preheat oven to 350. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until light and fluffy, scraping sides of bowls. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and banana mixture to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each one ½ to 2/3 full. Use the back of a spoon to smooth out batter in muffin cups.
4. Bake for 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin tins. Cool completely on wire racks.
5. Just before serving, insert the tip of whipped cream into the top of the cupcake and put about a Tablespoon into the cupcake.
6. For each serving, top the cupcake with ice cream and toppings. Enjoy!

Peaches and Cream Cupcakes

So, in honor of my time in Georgia, I decided to make a Peaches and Cream cupcake. I took inspiration from the recipe at www.cupcakeproject.com but added a creamy center. However, attempt one with their made-from scratch recipe had the cupcakes peeling off with the paper wrapper. So for round 2, I used a box mix (which I in no way feel in cheating) and added peach jam. Much better!

Peaches and Cream Cupcakes



Cupcake:
1 box butter yellow cake mix
1 cup peach jam

Filling:
6 Tbsp. butter, softened
1 ½ cups powdered sugar
¾ cup marshmallow crème
2 Tbsp. heavy cream

Frosting:
3 cups powdered sugar
1 cup butter, softened
2 tsp vanilla paste
1/3 cup peach jam

Make cupcake batter according to package directions on the cake mix box, adding the jam and mixing thoroughly. Pour into lined cupcake pans and bake at 325 for 20-25 minutes, until a toothpick comes out cleanly. Cool completely.

While cupcakes are baking, mix together the ingredients for the filling with a hand mixer. Put filling into a pastry bag fitted with tip that will allow you to pipe into the cupcake’s center. When the cupcakes are cool, fill them.

Also while cupcakes are baking, mix ingredients for frosting. Frost cupcakes however desired (piping bag or just slather on).



Note: The vanilla paste in the frosting gives it the speckled look of vanilla beans and really does make it taste just a smidge more fabulous. However, I had used regular vanilla extract in the first cupcake attempt, and it was delicious as well.