Today I really didn't do much. Four of us girls went to brunch still wearing fake eyelashes (something I always pull out when out with this group because they always do... it's amazing how fun they can be every now and then), and last night's make up. I spent most of the day hungover though so ordering unhealthy thai food was a logical response for dinner. It certainly wasn't a healthy day but tomorrow is a new start to be productive.
Banana Split Cupcake Recipe: (This is all my own variation on a recipe I found at Annie's Eats)
Ingredients for the cake:
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/2 cups mashed ripe banana
Ingredients for the Strawberry Ice Cream Frosting:
Half cup pureed frozen strawberries
About two cups of confectioner's sugar (alter this depending on desired consistency
1/4 cup heavy cream
1/2 cup butter, softened
Ingredients for the whipped cream frosting:
1½ cups heavy cream, chilled
1/3 cup confectioners’ sugar, sifted
½ tsp. vanilla extract
Ingredients for the ganache:
8 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 tbsp. light corn syrup
For garnish:
Multi-colored sprinkles
Maraschino cherries
Directions:
To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. (I chose to make mini cupcakes) In a medium bowl combine the flour, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in 1 the mashed banana until well combined. With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 15-17 minutes (20-22 if making regular sized cupcakes). Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.
For the strawberry ice cream frosting, combine the softened butter, heavy cream, and confectioner's sugar. Make sure butter is soft and smooth or it will become chunky when you add the cold strawberry puree. Add puree and continue mixing until you achieve desired consistency. Add a layer to each cupcake using a wide tipped nozzle on a pastry bag.
For the whipped cream frosting, add the heavy cream to the chilled bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat! Blend in the vanilla extract. Frost cupcakes using a designed tip for a real whipped cream effect. Chill in refrigerator for at least 30 minutes.
For the ganache, place the chopped chocolate in a heatproof bowl. Bring the cream to a simmer over medium-high heat. Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes. Whisk together until a thick, smooth ganache forms. Blend in the corn syrup. Let stand at room temperature at least 10 minutes so the ganache is not hot.
To finish the cupcakes, pour a spoonful of the ganache over the whipped cream topping of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets. Chill the assembled cupcakes until ready to serve.
If you do not want to worry about keeping the cupcakes chilled so much (the whipped cream frosting melts quickly), you can replace that layer with regular vanilla buttercream frosting.
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