Banana Split Cupcakes
đ§ Banana Split - The Playful Nostalgic
Fun, loud, and a little bit chaoticâin the best way. Always the first on the karaoke mic and the last to leave the dance floor. They have a serious sweet tooth and a collection of vintage toys. Life of the party, heart of a kid.
YIELD:Â 36 CUPCAKES / ACTIVE TIME : 20 MINUTES / TOTAL TIME: 50 MINUTES
Please, if you take one piece of advice from this book, serve these with a scoop of ice cream.
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Pick up a copy of LET THEM EAT CUPCAKES here! Inside you'll find a deep dive into the fundamentals of cupcake making, from mixing batters and buttercreams to designing and piping. It contains easy-to-understand instructions that ensure you won't get knocked off course while you are at work in the kitchen.
Guided by renowned pastry chef Gabrielle Cote, owner of the beloved Big Fish Cake Studio, Let Them Eat Cupcakes brings all of your baking goals and design dreams within your reach, whether you want to pursue your passion full-time, improve your skills, or make a loved one's birthday party feel a bit more special this year.
Inside you'll find the full recipe for Banana Split Cupcakes and 99 others!
INGREDIENTS
- 8 (907g) bananas, peeled
- 1/2 cup (113ml) heavy cream
- 1/2 cup (115g) creme fraiche
- 2â cups (454 g) sugar
- 4 (220g) eggs
- 1/2 cup (113ml) canola oil
- 4â cups (538g) all-purpose flour
- 1 3/4 tablespoons (24g) baking powder
- Italian Meringue Buttercream (on page 29)
METHOD
Preheat the oven to 325F on convection mode or 350F for a conventional oven. Line three cupcake pans with paper liners.
Place the bananas, heavy cream, and cr.me fra.che in the work bowl of a stand mixer fitted with the paddle attachment and beat to combine, 1 to 2 minutes. Add the sugar and beat to incorporate. Add the eggs and canola oil and beat for 1 minute.
Place the flour and baking powder in a mixing bowl and whisk to combine. Sift the mixture through a fine-mesh tamis onto a piece of parchment paper. Fold the parchment paper lengthwise. Scrape down the work bowl and add small increments of the dry mixture to the work bowl, beating to incorporate. Transfer the batter to a piping bag and pipe it into the paper liners.
Place the cupcakes in the oven and bake until their internal temperature is 200F, 20 to 25 minutes, rotating the pans halfway through.
Remove the cupcakes from the oven and let them rest in the pans for 5 minutes. Using an offset spatula, remove the cupcakes from the pans and transfer them to a cupcake holder. Cover them tightly and let them cool completely.
When the cupcakes have completely cooled and are ready to be frosted, prepare the buttercream.
Frost the cupcakes with the buttercream and serve.