Banana Split Cupcakes

Well...to start with these cakes turned out disastorous, when I went to America I bought loads of Jellos to try but I never really eat desserts so they were all just sitting in the cupboard so I thought..hmm why not try to put one in a cake mixture to create a Banana Cream cupcake..enter disastor..the mixture was fine and went into the cuppycases just for them to come out of the oven with a really weird texture..quite gooey not really cakey..not good!! Straight in the bin they went :(. So the next day I decided to abandon the Banana Cream and go for a Banana Split Cupcake, something I've never made before. Yum. I made a basic vanilla sponge recipe and then split the mixture in two and flavoured half with strawberry and half with banana, I then layered the cupcakes with these mixtures and then baked and topped with vanilla buttercream, a drizzle of Hershey's Chocolate Syrup and nice bright sprinkles :).

Banana Split Cupcakes
makes 7

110g white sugar
90 butter
2 eggs
150g self raising flour
2 tablespoons milk
1 teaspoon vanilla extract
2 teaspoons strawberry extract
2 teaspoons banana extract
red food colouring
yellow food colouring

1. Beat together the butter and the sugar in a bowl until light and fluffy, add the eggs one by one beating for a minute after each addition.
2. Alternate the dry ingredients, flour, with the milk, beating in additions. Beat in vanilla extract.
3. Divide mixture into 2 and flavour and colour half with strawberry/red food colouring and half with banana/yellow food colouring.
4. Pour into cupcake liners, the bottom filled with banana mixture and the top filled with strawberry to create a layered effect. and bake for 25 minutes in a 175C oven or until a skewer is inserted into the centre and comes out clean. Allow to cool for 5 minutes in pan and then turn out onto wire rack.


Vanilla Buttercream
90g butter
150g icing sugar
1 teaspoon vanilla essence
1 tablespoon milk

1.Beat butter for as long as possible until really white and creamy, this will help to make the buttercream really white.
2.Beat in the icing sugar little by little, adding milk or vanilla essence as necessary to create the right texture. Pipe onto cakes and decorate as you please.