Banana Split Cupcakes
52 weeks of cooking – Rainbow
Sometimes you just need a ridiculous dessert. I’m not necessarily talking a show stopper but just something with a lot of components that makes for a wow both in taste and appearance, to me taste always comes first. These cupcakes ended up looking great because of the components used, not because of extra frilly decorations.
These cupcakes start off with a base of a fresh banana cake, not musky like banana bread, light and not too sweet. They are topped with a fresh strawberry buttercream, dipped in chocolate, then sprinkles and topped with whipped cream and a cherry on top.
I made these because they sounded fun and a little over the top, then ended up being better than I expected. This recipe makes more than a dozen, scale them down if you need to but I recommend making them for a crowd.