Banana Split Cupcake Cones
For the Banana Cupcake Batter:
Adapted from Martha Stewart
3/4 cup all purpose flour
1/4 cup sugar + 2 tbsp
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup (1/2 stick) unsalted butter
2 ripe, mashed bananas
1 egg
1/4 tsp vanilla extract
- Cream together butter and sugar in an electric mixer until light and fluffy
- Add egg, vanilla extract, and bananas and mix until well combined
- In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt
- Add the dry ingredients slowly to the wet, mixing gently until incorporated
For the Strawberry Cupcake Batter:
Adapted from catesworldkitchen.com
3 tbsp strawberry puree (just puree fresh or thawed frozen strawberries in a blender)
3/4 cup all purpose flour
1/2 tsp baking powder
Pinch salt
2 tbsp whole milk
1/2 tsp vanilla extract
1/4 cup (1/2 stick) butter
1/2 cup sugar
1 egg
- Sift together the flour, baking powder, and salt into a medium sized bowl
- In a small bowl, whisk together the milk, vanilla, and strawberry puree
- Cream the butter in an electric mixer and add the sugar, mixing until light and fluffy
- Add the egg to the mixer and mix on low until combined
- Add half of the dry mixture and mix until incorporated
- Add the strawberry puree mixture, followed by the remaining flour mixture
- Mix on low until well combined
For the Banana Split Cupcake Cones:
Strawberry and banana cupcake batters
12 flat bottomed ice cream cones
Whipped cream
Chocolate sauce
Sprinkles
Maraschino cherries
- Preheat oven to 350 degrees
- Place ice cream cones in a regular sized muffin tin
- Using a small ice cream scoop, add 1 scoop of strawberry and 1 scoop of banana batter -- being careful not to fill the entire cone
- Bake for 20 to 25 minutes until cake tester comes out clean
- Allow cupcakes to cool, and then decorate with whipped cream, chocolate sauce, sprinkles, and cherries (ice cream too if you wish!)
Source: http://www.ericasweettooth.com/2010/03/banana-split-cupcake-cones.html
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