Saturday, 10 September 2016
BANANA SPLIT CUPCAKES DESSERT
with a strawberry and custard filling
1 1/2 cups self raising flour
1 cup sugar
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla
3/4 cup mashed very ripe bananas
(approx. 2 medium sized bananas)
2 punnets small strawberries, hulled
1 tub extra thick vanilla custard
600 mls thickened cream
1 cup icing sugar
1 teaspoon vanilla essence
1 bottle chocolate ice magic topping
crushed nuts (optional)
preheat oven to 180 c. line 2 x 12 hole muffin tins with 20 large paper
place all the ingredients into a large bowl and using an electrix mixer,
beat until well combined.
evenly fill the patty pans.
cook for approx. 20 minutes until golden on top and a skewer comes out clean.
using a teaspoon, scoop out a hole in the middle of the cake without touching the bottom.
place a heaped teaspoon of custard in the hole then push in a strawberry.
whip the cream with the icing sugar and vanilla till thick and holding shape.
pipe or spoon cream onto the top of the cupcakes.
drizzle with the chocolate topping.
decorate with the banana, glace cherries and nuts.
THESE ARE BEST, FILLED CLOSE TO SERVING. ONLY FILL THE AMOUNT YOU NEED.
keep any left over unfilled cakes in an airtight container.
if you don't want to make any more of the banana split cupcakes, ice as desired for normal cupcakes.
any filled cupcakes will need to be refrigerated.