Banana Split Cupcakes
4oz (125g) butter
5-1/2oz (165g) light brown sugar
7-1/2oz (225g) self-raising flour
1/2 tsp bicarbonate of soda
1tsp mixed spice
1 cup mashed over ripe banana
4oz (120g) sour cream
2fl oz (60ml) milkButtercream Frosting
8oz (250g) butter
16oz (480g) confectioners (icing) sugar
3fl oz (80ml) milkDecorations
80 white mini marshmallows
16 banana lollies
6oz (185g) eating chocolate melted
2 tblsp choc spinklesMethod
Preheat oven to 350F (180C).
Line muffin pan with cupcake cases.
Beat butter and sugar until light and fluffy, and beat eggs in one at a time.
Stir in sifted dry ingredients, banana, sour cream and milk in two batches.
Fill cupcake case with a 1/4 cup of mixture.
Bake for 30mins. Stand for 5 mins before turning out on a rack.
With a large nozzle pipe a swirl on top of each cooled cupcake.
Top cupcakes with marshmallows and bananas, drizzle chocolate over the top and sprinkle with choc spinkles.
To make the buttercream frosting, place butter in small bowl of electric mixer and beat until butter is as white as possible.
Gradually add about half the sifted confectioners sugar and half the milk, beating constantly.
Beat in the remaining icing sugar. Add the remaining and milk, if necessary.
Makes 16 banana split cupcakes.
Malinda recently won a prize with this recipe at a local cupcake baking competition so I asked if she would submit her recipe to the website. They look fantastic.
Thanks very much Malinda and thanks for sharing your recipe for banana split cupcakes.