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I'm going
to start with the details here. All the posts under this one have just
been my projects up to this point. They didn't require too much
planning. It was when I made THESE masterpieces when I realized I may
have a hobby that I'm pretty good at now! =]
I
made these for a very special 12 year old girl's birthday. You'll learn
more about the family she is in later, because they are JUST like family
to me. I wanted something fun, not too sophisticated but not too
kiddish either. 12 years olds are pretty tricky and in an awkward stage,
not quite a teen but they usually don't play with toys. They ended up
being perfect and she LOVED them! It was the first time I tried a cake
from scratch, the first time I baked inside a cone, and the first time I
made an icing out of heavy whipping cream. I was scared but everything
came out great, and I'm so lucky all on the first try! Below are the
recipes I used but remember, you can always play with different flavors
and textures and make these creations your OWN. That's what I've always
kept in mind and the love definitely comes out in each and every bite!
=]
Banana Split Cupcakes
For the Banana Cupcake Batter:
Adapted from Martha Stewart
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups mashed bananas (about 4 ripe bananas)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 12 regular ice cream cones (not cracked or broken, and not jumbo!)
Directions
- Preheat oven to 350 degrees. Over a standard 12 cup cupcake pan, secure one sheet heavy duty foil on top. Poke a hole in the foil on top of each cup groove, making 12 holes to securely stand the ice cream cones.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another large bowl, mix together butter, mashed bananas, eggs, and vanilla. Slowly stir in flour mixture until ingredients are together, making sure you DO NOT OVERMIX.
- Add about 1/4 cup batter into each ice cream cone. (If you have an ice cream scoop to scoop in the batter, its about 2 scoops. That's what I use and its so much easier! I know they're pricey but they're worth the investment! I got mine at Marshall's for $10.)
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan. Poke a hole on the bottom of each cone with a butter knife to allow the heat to escape. If you don't do this, there is a chance the heat will make your cupcakes soggy on the bottom. You can either stand them up or lay them on their side on top of a wire rack to cool completely.
For the Sturdy Whipped Cream Icing:
Adapted From Allrecipes.com
Ingredients
- 1 (.25 ounce) package unflavored gelatin
- 4 teaspoons cold water
- 2 cups heavy whipping cream
- 1/2 cup confectioners' (powdered) sugar
- 1 teaspoon clear imitation vanilla extract
Directions
- Mix gelatin and cold water in a small saucepan, and let the mixture stand until gelatin thickens. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat, and let cool slightly; DO NOT LET SET.
- Whip cream, sugar, and vanilla until slightly thickened. Continue beating slowly, while gradually adding the gelatin. Whip at high speed until stiff.
NOW TO PUT IT ALL TOGETHER!
You will need:
- Banana Cupcake Cones (you already made, make sure they're cooled completely!)
- Sturdy Whipped Cream Icing (you already made)
- Chocolate Almond Bark
- Sprinkles
- 12 Maraschino Cherries (drained and slightly dried on a paper towel for at least 15 minutes)
- Using an ice cream scoop, scoop one heaping scoop of icing on top of the Banana Cupcake Cone. This icing is great! I had absolutely NO problem with it melting. The gelatin REALLY makes a difference! And it looks and tastes like real ice cream!
- Melt the almond bark according to package directions. You can either get a piping bag or Wilton candy making bottle, put the melted chocolate inside and squeeze it on top of the scoop of icing to look like hot fudge on top. Make sure the chocolate isn't too melted, like liquid, or it will drip right off!
- ADD your sprinkles and cherry before the chocolate hardens! Store in the refrigerator until time to serve.You can use the cupcake pan covered with foil you used to bake the cones in, to store in the fridge so they don't fall over. =]
