Banana Split Cupcakes



Fish Free Gluten Free 

A sundae in a cupcake? Yes, please! Light and fluffy strawberry cupcakes make this twist on a classic dessert a fun addition to any party. Assemble beforehand or set out bowls of all the toppings and let your guests customize their own cupcakes.

MAKES 8
SWEETNESS: HIGH

BATTER
1/2 cup coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup finely chopped fresh strawberries

Chocolate Ganache (see below)
Whipped Cream Frosting (see below)
Gluten-free chocolate sprinkles
1 banana, cut into 16 slices
8 cherries (fresh or frozen)


Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache. Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake, then cover with chocolate sprinkles. Place 2 banana slices in the whipped cream on each cupcake. Top with a cherry and serve immediately.


Chocolate Ganache

MAKES 3/4 CUP
SWEETNESS: MEDIUM

According to Joy of Cooking, a ganache is a sleek, rich coating on a European torte, or the center of a rich chocolate truffle. I have adapted the old standard from this amazing cookbook, which is the most dog-eared in my collection.

3/4 cup heavy cream
8 ounces dark chocolate chips (73% cacao) (just over 1?1/3 cups)
1 teaspoon vanilla extract
Pinch of sea salt

In a medium saucepan, bring the heavy cream to a boil, then immediately remove it from the heat. Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt.

Let the ganache stand at room temperature for 5 minutes, then transfer to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. This could take anywhere from 10 to 30 minutes, depending on the temperature of your refrigerator.

If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat, and stir until softened.

Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours.


Whipped Cream Frosting

MAKES 2 CUPS
SWEETNESS: MEDIUM

An ultra-versatile classic, use whipped cream frosting on Strawberry Cupcakes to create little strawberry shortcakes, on Apple Spice Cupcakes for a taste of mini apple pie, or on just about any other cupcake to turn an everyday delight into elegant perfection.

1 cup heavy cream
2 tablespoons agave nectar

In a deep bowl, whip the cream and agave nectar with a handheld mixer for 2 to 3 minutes, until it is thick and fluffy and soft peaks form.

Use immediately, using a spoon for dollops or a pastry bag for swirls. Or store in a glass Mason jar in the refrigerator for up to 24 hours.




“Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.



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