Intro: (VEGAN) BANANA SPLIT CUPCAKES!!!! Two Ways!
I am sure these have been done before, but as far as I know, I created these cupcakes myself and OH EM GEE are they delicious! I think variation one was my favorite, but they both rock! I will of course link to the original recipes that I combined to make this one awesome cupcake. The buttercream frosting is my own recipe.
I do not specify "vegan butter" with my own recipes, but I have added hyper links with images of what I use along with notes.
These recipes are for those with SWEET TEETH! Also, I always like to refrigerate my cupcakes. I feel that a lot of things taste better cold. It is almost as if your tongue can better distinguish the flavor, instead of noticing heat.
VARIATION ONE: Banana cupcake, strawberry buttercream center, vanilla frosting, chocolate drizzle.
I used THIS RECIPE for the (vegan) banana cupcakes.
-I used vanilla almond milk, olive oil instead of vegetable oil, and I added a little extra vanilla. (I ALWAYS add extra vanilla.)
I used THIS RECIPE for the strawberry butter cream frosting
-I used like 8 strawberries and I had to add a little extra water to get it to blend.
I used my own recipe for the buttercream frosting
3/4 cup shortening
¼ cup butter
3 ½ cups powdered sugar
1/8 cup vanilla almond milk
1tbs vanilla extract
-I used Spectrum non-hydrogenated Vegetable Shortening. (However I now know to stay away from palm oil, so I will try to find another non-hydrogenated vegetable shortening.) I also used Earth Balance Buttery Spread for the butter and Florida Crystals for the powdered sugar.
I baked the cupcakes according to the banana recipe and used a cupcake holer thingamajig to remove the center. You could also use a paring knife for this, or simply push in with your thumb.
While the cupcakes were baking and cooling I made the frostings. I used a frosting tool to get the frosting in the center and to frost the top of the cupcake, however you can use a spoon to fill the center and a knife to frost the top. I then melted these or these chocolate chips (I cannot quite recall) and used a fork to drizzle the chocolate on top.
VARIATION TWO: Vanilla cupcake, chocolate center, banana frosting with strawberries on top.
I used THIS RECIPE for the vanilla cupcakes
-I used vanilla almond milk instead of plain soy milk and I added a little extra vanilla. I also used olive oil instead of canola oil.
I used THIS RECIPE for the chocolate filling, however I found it to be a bit thick.
I used THIS RECIPE for the banana frosting
For the Strawberries I just rinsed and dried them, chopped them up into little pieces, mixed them up with 1/4 cup of sugar, and let them sit in the fridge while I did the baking.
I assembled them the same was as the first variation.