Fruity banana split cupcakes are a playful bake that brings a family favourite dessert into cupcake form.
With plenty of bananas, strawberries, and cherries, these banana split cupcakes are fresh and light, especially with low-calorie chocolate. Not only are they delicious, but they're also super pretty, so you can easily bake them for a friend's birthday or for a celebration.
Ingredients
- 2 large eggs
- 2 very ripe bananas
- 1½tsp vanilla extract
- 100g plain flour
- 125g wholemeal flour
- ¾tsp baking powder
- 125g unsalted butter, softened
- 65g light muscovado sugar
- 1tsp bicarb of soda mixed with 4tbsp boiled milk
- 150g strawberries, sliced
- 150ml whipping cream
- 1tbsp low-calorie chocolate sauce (we used choc shot)
- 2tsp chopped hazelnuts
- 12 cocktail or fresh cherries
WEIGHT CONVERTER
Method
- Preheat oven to 180C, gas 4. Blend eggs, banana and vanilla extract until smooth. Sift the flours and baking powder in another bowl.
- Mix the butter and sugar until light and creamy. Beat in the egg mixture, then mix in the bicarb. Fold in the flours and divide between 1x12-hole cupcake tin lined with cupcake cases. Bake for 15 mins, then leave to cool.
- Trim the tops off the cakes if they’re overly risen. Divide the strawberry slices between them.
- Whisk the cream untilit holds its shape, spoon into a piping bag fitted with a star nozzle and pipe little swirls onto each cupcake. Drizzle over a little of the chocolate sauce, sprinkle over the nuts, then top each cake with a cherry to finish.
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The Hummingbird Bakery’s vanilla cupcakes recipe
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