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Home cooking: Banana split cupcakes

July 23, 2013

Courtney Thompson of Hagerstown has a dream: She wants to open her own cupcake-making business. For now, she’s getting experience creating original cupcake recipes.

The 21-year-old entered two original recipes in The Herald-Mail’s 2013 Cupcake Contest. One, root beer float cupcakes, was selected as a Top-Five runner-up to the winner. Her other recipe was banana split cupcakes, which featured four fruits — banana, pineapple, cherry and strawberry.

Thompson said she and her boyfriend have a baby daughter. They stay active, going to the gym and taking family walks, and they try to eat healthfully. 

“My boyfriend is a personal trainer. So he cooks all the healthy stuff,” she said. “I really just got into baking in the last year — cupcakes, cakes, pies, cookies.”

Thompson learned to cook while helping and watching her mother in the kitchen. Now, she loves to cook.

For her banana split cupcakes, she took inspiration from one of her favorite TV shows.

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“I watch a lot of ‘Cupcake Wars’ on Food Network, so that started me thinking,” she said. “But I had to throw (my first few batches) out because they were too sweet.”

— Chris Copley, Lifestyle assistant editor

Banana split cupcakes

Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter

1 cup sugar

1 large egg

2 large egg whites

1 teaspoon vanilla extract

1/4 cup milk

1/2 cup pureed strawberries

Frosting:

1 cup unsalted butter

Dash salt

3 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

3 tablespoons pureed pineapples

Filling:

4 bananas, pureed, to taste

Garnish:

24 maraschino cherries

1/2 cup chocolate chips

Heat oven to 350 degrees.

Combine flour, baking powder and salt. Set aside.

Cream butter, gradually adding sugar. Gradually add egg and egg whites until fluffy. Add vanilla.

Combine milk and pureed strawberries.

Alternately add flour mixture and milk-strawberry mixture to butter-sugar mixture until well-blended.

Pour batter into paper-lined cupcake pans. Bake for 20 to 25 minutes. Let cool.

To make frosting, blend butter and salt. Add powdered sugar a half cup at a time until blended. Add vanilla and pineapple puree until blended. 

To assemble, put pureed banana in piping bag and inject about a tablespoon into center of cupcake. Don’t overfill. Pipe on frosting, or spread with knife. Put cherry on top of each cupcake. Melt chocolate in microwave; with teaspoon, drizzle over cherry and frosting.

Makes 24. 

— By Courtney Thompson of Hagerstown

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