deliciabale

Here is a recipe and tutorial on how to make some delicious banana split cupcakes for the ice cream cupcake contest. They taste just like the real thing but these are in mini size! This time it involves some delicious strawberry chocolate and vanilla cake. It has the same flavoured ice cream with strawberry jam, bananas, a butter scotch sauce, meringue and then it is all topped off with pineapple butter cream, chopped nuts chocolate sauce and finally a glace cherry. Sounds complicated but really it is only as complicated as you want to make it because several of these things can just be bought.

Here is the links to the websites the competition is posted on-

http://www.cupcakeproject.com/2011/05/announcing-2011-ice-cream-cupcake.html and

http://scoopalicious.blogspot.com/2011/05/announcing-2011-ice-cream-cupcake.html

Recipe for the Banana Split Cupcakes-

So here is the recipe 12 cones plus 4 cupcakes or 18 cones-

Click on the pink text to find out how to make some of the ingredients-

• For the cake- 125g butter
• 125g sugar
• 2 eggs beaten
• 125g of flour
• 2 tbsp milk
• 1 tsp vanilla extract
• 100g of strawberries plus 2 tbsp of flour
• 2 tbsp cocoa powder plus 2 tbsp of milk
• 12 to 18 flat bottomed ice cream cones
• For the topping- 1 banana
• 12 18 tsp of jam
• 12 to 18 tsp of butter scotch sauce (you will have some left over!)
• Some soft meringue
• About 1 pint of Neapolitan ice cream
• Pineapple buttercream (you will have some left over!)
• Chocolate sauce (This is a ganache recipe so just half it and don”t whip it)
• Chopped nuts (You should know how to make these!)
• 12-18 glace cherries

Preheat the oven to 180°C/350°F/gas mark 4

1. Cream the butter and sugar until light and fluffy
2. Add in the beaten egg a bit at a time until completely incorporated
3. Fold in half the flour
4. Add the milk and vanilla extract
5. Fold in the rest of the flour.
6. Divid the mixture between 3 bowls.
7. To one bowl add 2 tbsp of cocoa powder and milk and mix until combined
8. To the other ad 100g of pureed strawberries and 2 tbsp of flour and mix until combined
9. Now place tin foil over the baking tray wrapping the edges under and make a hole for each cone.
10. Place the cones in the holes
11. Now add a just under a tablespoon of each of the mixtures to each cone
12. Use a tooth pic to marble the mixture a bit.
13. Place it in the oven for 15 minutes to bake or until they are golden brown and a tooth pic comes out clean
14. Leave the cupcake to cool for an hour.

END OF PART 1

Only do these steps with the once you want to eat right away because you have to serve and eat right after you make them.

1. Now place a tsp of jam in each cupcake and smooth it out.
2. Slice a banana and place a couple slice in each cupcake.
3. Then pour about a tsp of butter scotch sauce on each cupcake.
4. Now leave the cupcakes for 15 minutes to set. DO NOT PUT THEM IN THE FRIDGE BECAUSE THE CONE WILL GO SOGGY!
5. Now take the soft meringue and cover the inside of the cone.
6. Cut of small piece of the ice cream out of the tube and place it in the cone
7. Dollop some meringue on top and smooth it out making sure all of the ice cream is covered because if it does not have a good layer of meringue it will melt.
8. Preheat the oven to 260 or as hight as your oven will go.
9. Place the cones in the freezer for 10 minutes.
10. Take them out of the freezer and place them in the oven for 2 minutes until he meringue is lightly browned.
11. Now place them in the freezer for another 10 minutes to cool off quickly.
12. Take them out and frost with pineapple butter cream
13. Now place a glace cherry on top, add some chopped nuts and drizzle with your chocolate sauce.

Serve immediately and enjoy these delicious banana split cupcakes!

As you can see mine melted a bit but it is small frozen in the middle so its ok!