Banana Split Cupcakes

For my wonderful wife’s B’day, she requested a special treat. After culling through Vegan Cupcakes Take Over The World, Banana Split Cupcakes became the birthday treat.

They look difficult but are very easy for any baker.
Here is the recipe from the same cookbook, slightly modified of course.

1/2 C pineapple preserves (I couldn’t find these, I used crushed pineapple and sugar, cooked until a bit jellied)
1/2 C very ripe banana (We had two hanging out with the newer ones, black skins, very ripe insides)
1 1/4 C flour (I used whole wheat pastry flour)
1/4 t baking soda
1 t baking powder
1/2 t salt
3/4 C sugar
1/3 canola oil
2/3 C rice milk (I used vanilla soy milk)
1 1/2 t vanilla extract
1/2 t almond
1/4 C finely chopped dark chocolate

Vegan Fluffy Buttercream Frosting
Quick Melty Ganache

1/4 C chopped Walnuts
Chocolate or rainbow sprinkles (chocolate, duh!)
6 candied cherries, cut in half (I used whole maraschinos but I will try to candy some next time)

350F oven and paper cupcake liners. (I usually forgo liners but you will want to use them here because you are mixing the batter up a bit in the pan and they would stick not matter what, trust me on this one.)
Heat your pineapple preserves so they are easy to spoon onto the 2/3 full cupcake liners. This comes later
Mash, crush, bash, smash (You might need the Incredible Hulk here) your bananas until they are lump free, like baby food, if not it will still come out fine. I pressed mine through a sieve.
Mix all dry ingredients in a large mixing bowl.
In a separate bowl, whisk (or fork) oil, soy milk, vanilla, almond, and banana until smooth.
Fold wet into dry, don’t over mix. (This means if there are some visible clumps in the batter, leave ’em. The next swirl through the bowl counts as over mixing and your cakes with be less light and airy, more dense and muffiny, same great taste though.)
Fill each liner 2/3 full. (The ice cream scoop is still your friend here but only fill it 2/3 full before you transfer to the liners)
Put 1 t pineapple and 1 t chocolate on top of each cupcake. Swirl though the batter a bit to break up the pineapple. Again, less is more here. It all tastes the same.
Bake 20 minutes until a knife, fork, meat fork, toothpick, spear of destiny, whatever, comes out cleanly when inserted.
Cool completely before frosting.

Drizzle melty ganache on top then sprinkle the walnuts and sprinkles, and add that cherry on top.

*Frosting*This is the Vegan Fluffy Buttercream Frosting ingredient list from Vegan Cupcakes Take Over The World.  I prepare it differently, of course.

1/2 C shortening

1/2 C margarine

3 1/2 C powdered sugar

1 1/2 t vanilla

1/4 C soy milk.

Creme shortenings together, best if at room temperature first.

Add powdered sugar vanilla and about 1/2 of the soy milk, beat until fluffy, adding more soy milk only if necessary. 1/4 C usually seems like too much to start but you probably will use it all. I use a fork myself but electric beaters or whatever you choose to use is fine. I halved this recipe for the cupcakes and it made plenty. Just keep the extra chilled, you will find something else to eat it with. A spoon most likely.

Ganache. Again I start with Rich Chocolaty Ganache Topping recipe from VCTOTW. No matter how you mix it it comes out fine.

1/4 C soy milk

1/4 C melted chocolate

2T maple syrup.

Mix it up until smooth and shiny.



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