Name: Banana split cupcakes
Cook time: 60 min
Total time: 60 min
Ingredients: 125 gram butter, softened; 3/4 cup firmly packed light brown sugar; 2 eggs; 1 1/2 cup self-raising flour; 1/2 teaspoon baking soda; 1 teaspoon mixed spice; 1 cup mashed overripe banana; 1/2 cup sour cream; 1/4 cup milk; 250 gram butter, softened; 3 cup icing sugar; 1/3 cup milk; 80 white mallow bakes (or marshmallows of choice); 16 banana lollies; 185 gram dark (semi-sweet) eating chocolate, melted; 2 tablespoon chocolate sprinkles

Banana split cupcakes

These two classic sweet treats just got even sweeter, as they have merged into a fabulous fun cupcake.

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Makes 16 Item

Cook

Ingredients

125 gram butter, softened

3/4 cup firmly packed light brown sugar

2 eggs

1 1/2 cup self-raising flour

1/2 teaspoon baking soda

1 teaspoon mixed spice

1 cup mashed overripe banana

1/2 cup sour cream

1/4 cup milk

250 gram butter, softened

3 cup icing sugar

1/3 cup milk

80 white mallow bakes (or marshmallows of choice)

16 banana lollies

185 gram dark (semi-sweet) eating chocolate, melted

2 tablespoon chocolate sprinkles

Method

1.Preheat oven to 180°C. Line 16 holes of two 12-hole (1/3-cup/80ml) muffin pans with paper cases.

2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.

3.Transfer mixture to large bowl; stir in sifted dry ingredients, banana, sour cream and milk, in two batches. Drop ¼ cups of mixture into paper cases.

4.Bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.

5.Make butter cream. Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.

6.Spoon butter cream into large piping bag fitted with a large fluted tube. Pipe a swirl of butter cream on top of each cold cake.

7.Top cakes with Mallow Bakes and banana lollies. Drizzle chocolate over cake tops; sprinkle with chocolate sprinkles.

You need two large (460g) overripe bananas to get the required amount of mashed banana.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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