BANANa SPLIT CUPCAKES

READY IN: 45mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to 180 Celsius line 2 x 12 hole muffin tins with 20 paper patty pans.
  • CAKES:
  • place the flour, sugar, eggs, oil, milk, vanilla and mashed banana into a large bowl and using an electrix mixer, beat until well combined.
  • evenly fill the patty pans.
  • cook for 20 minutes or until golden on top and a skewer comes out clean.
  • cool completely.
  • FILLING:
  • scoop out a hole in the middle of the cake without touching the bottom.
  • pour in a little custard then push in a strawberry.
  • TOPPING:
  • whip the cream with the icing sugar till thick and holding shape.
  • pipe or spoon cream onto the top of the cupcakes.
  • drizzle with the chocolate topping and decorate with the banana, glace cherries and nuts.
  • NOTE: These are best filled just before serving. just decorate the amount needed. store any leftover in the fridge.
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