Banana Split Cupcakes

[Jerryanne]

Photo by Southern Living


BANANA SPLIT CUPCAKES
(Source: Southern Living's Big Book of Cupcakes)

CUPCAKES:
1 1/2 c. mashed ripe bananas
2 tsp. lemon juice
1 c. butter, softened
2 c. granulated sugar
3 large eggs
3 c. cake flour or all-purpose soft wheat flour (White Lily)
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. buttermilk
2 tsp. vanilla extract

VANILLA FROSTING:
1/2 c. butter, softened
3-4 Tbsp. whipping cream
1 tsp. clear vanilla extract
1/8 tsp. salt
1 (16 oz.) pkg. confectioners' sugar

CHOCOLATE FROSTING:
1/2 c. butter, softened
1/2 c. unsweetened cocoa
1/3 c. whipping cream
1/8 tsp. salt
1 (16 oz.) pkg. confectioners' sugar

STRAWBERRY FROSTING:
1/2 c. butter, softened
1/2 c. strawberry puree
1 tsp. strawberry extract (optional)
6 c. confectioners' sugar
1/4 tsp. salt

TOPPINGS:
Toasted pecans
Mini chocolate candies
Maraschino cherries

CHOCOLATE GANACHE:
1 c. whipping cream
8 oz. semisweet chocolate, chopped

Preheat oven to 350 degrees. Place paper baking cups in (2) 24-cup mini muffin pans. Spray liners with nonstick cooking spray; set aside.

Combine bananas and lemon juice in a small bowl; set aside.

Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating until blended after each addition.

Combine flour, baking soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat at low speed just until blended after each addition. Stir in vanilla and reserved banana mixture.

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake @ 350 degrees for 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

For the vanilla frosting, beat butter, cream, vanilla and salt on medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating on low speed until blended. Beat on high speed 2 minutes or until creamy. Make 3 cups.

For the chocolate frosting, beat butter, cocoa, cream and salt on medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating on low speed until blended. Beat on high speed 2 minutes or until creamy. Makes 3 cups.

For the strawberry frosting, beat butter, strawberry puree, and, if desired, strawberry extract, on medium speed with an electric mixer until creamy. Gradually add confectioners' sugar and salt, beating on low speed until blended. Beat on high speed 2 minutes or until creamy. Makes 3 cups.

For the chocolate ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat.

Place chocolate in a glass bowl; slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.

Place 3 mini banana cupcakes in a dessert dish. Place 1 miniature scoop of each flavor of frosting on each cupcake to resemble scoops of ice cream. Top each dessert with a drizzle of Chocolate Ganache, toasted pecans, mini chocolate candies, and 1 cherry. Makes 48 mini cupcakes.