Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup buttermilk
- 1/2 cup chopped maraschino cherries
- 1/2 cup chopped pineapple
- 1/2 cup chopped walnuts
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Piping bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the mashed bananas to the butter mixture and mix until well combined.
5. Add the flour mixture to the banana mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the chopped cherries, pineapple, and walnuts.
7. Fill the cupcake liners about 2/3 full with batter.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cupcakes cool completely before frosting.
10. To make the frosting, whip 1 cup of heavy cream until stiff peaks form. Fold in 1/2 cup of chopped maraschino cherries and 1/2 cup of chopped pineapple.
11. Fill a piping bag fitted with a large star tip with the frosting. Pipe the frosting onto the cooled cupcakes.
12. Garnish each cupcake with a cherry and a slice of banana.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 346
Fat: 18g
Saturated Fat: 9g
Cholesterol: 77mg
Sodium: 168mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- You can use any type of nut instead of walnuts.
- You can use fresh pineapple instead of canned pineapple.
- You can use Greek yogurt instead of buttermilk.
Variations:
- You can add chocolate chips to the batter.
- You can add coconut flakes to the frosting.
- You can use different types of fruit in the frosting, such as strawberries or raspberries.
Tips and tricks:
- Make sure the bananas are ripe for the best flavor.
- Don't overmix the batter or the cupcakes will be tough.
- Let the cupcakes cool completely before frosting them.
- Use a piping bag and a large star tip for a professional look.
Storage instructions:
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cupcakes come to room temperature before serving.
Presentation ideas:
Arrange the cupcakes on a platter and garnish with extra cherries and slices of banana.
Garnishes:
- Maraschino cherries
- Slices of banana
- Coconut flakes
Pairings:
- Vanilla ice cream
- Chocolate sauce
Suggested side dishes:
- Fresh fruit salad
- Vanilla pudding
Troubleshooting advice:
- If the cupcakes are too dry, try adding more mashed bananas or buttermilk to the batter.
- If the cupcakes are too wet, try reducing the amount of mashed bananas or buttermilk in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cupcakes.
- Store the cupcakes in the refrigerator to prevent spoilage.
Food history:
The banana split was invented in 1904 by David Strickler, a pharmacist in Latrobe, Pennsylvania. The dessert quickly became popular and has been a classic American treat ever since.
Flavor profiles:
- Sweet
- Fruity
- Nutty
Serving suggestions:
Serve the cupcakes as a dessert or as a sweet treat for a party.
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