Banana Split Cupcake

Cupcake Hero is BACK! This is one of the first blogging events I ever participated in. After a 9-month or so hiatus, CB has brought it back for all of us cupcake fans out there. This month’s ingredient is banana, which was a shocking selection since CB does NOT like banana. I struggled all month to think of a creative use of banana in a cupcake. Finally, on a restless night, I came up with this idea.

As you know, a classic Banana Split has a split banana, vanilla, chocolate, and strawberry ice cream, topped with pineapple, strawberry, and chocolate. Then the whole thing is topped with chopped nuts, whipped cream, and of course a cherry.

These cupcakes are so freaking cute! I can’t wait to make them again. They taste just like a banana split with the added bonus of having some cake in it! I opted to leave the nuts and whipped cream out, but you could definitely add those if you wanted to.

First I started with some Martha Stewart yellow buttermilk cupcakes. They are my current go-to white cupcake. Although the recipe makes a TON of cupcakes! Then I used my round cookie cutter to cut out the center of the cupcake.

Next I added a slice of banana.

On top of that I added some mushed up strawberries. You could also use strawberry ice cream topping, but I just took some frozen strawberries, thawed them out, put them in a ziplock bag and mushed them by hand.

Then I topped the strawberry with another banana slice. At this point I realized I wouldn’t need the top of the cupcake that I had cut out. So I ate it. Tasty!

For the frosting, I used the pineapple cream cheese frosting that I’ve made tons of times, except I bumped up the amount of pineapple in it. Then I got it really cold by putting it in the freezer for about an hour so that I could scoop it with my cookie scoop to make it look like ice cream.

Next I drizzled some pourable chocolate ganache over the top of the frosting.

Lastly I topped with a cherry.

I wanted to do a shot of the inside of the cupcake. It’s quite messy in there, but that is definitely the way a banana split looks after you take the first bite.

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11 Responses to “White Chocolate Cranberry Mousse”

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    theblogisthenewblack — October 27, 2010 at 11:44 am

    Love any type of mousse- esp if it’s pink!

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    Debbi Does Dinner Healthy — October 27, 2010 at 12:25 pm

    Love the pink! So cute and it looks and sounds delicous! Thanks!

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    Boston Food Diary — October 27, 2010 at 2:10 pm

    This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!

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    Cupcake Activist — October 27, 2010 at 3:47 pm

    Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.

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    5
    Megan — October 27, 2010 at 5:17 pm

    I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!

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    Rachel @ The Avid Appetite — October 27, 2010 at 8:31 pm

    This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!

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    Jen — October 27, 2010 at 8:42 pm

    Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!

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    The Small Boston Kitchen — October 27, 2010 at 9:40 pm

    Lovin’ the cranberryness here!

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    Nutmeg Nanny — October 28, 2010 at 3:17 am

    Love the pinkness and love the recipe!

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    oneordinaryday — October 31, 2010 at 11:51 am

    This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!

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    Eliana — November 1, 2010 at 3:45 pm

    This mousse looks divine! I could not be trusted around it.

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