Banana Split Cupcakes

 Hello all,

So did any of you guess what this post would be about from my hint last week?

Well if you guessed Banana Split you get an A+ in my book. 'Banana Split' you may wonder 'how on earth do you turn an ice cream sundae into a cupcake?' My friends, it was hard for me to believe too, at first, but it's been done in the most perfect way by ConfessionsofaCookbookQueen and I am so delighted to share it with you here.

Step 1 - Take a French Vanilla Cake Mix and turn it into a delicious, soft, moist Banana Cake. Then proceed to cut a decent sized hole in the center of the cupcake and fill it with, would you believe it, Marshmallow Fluff.

As if this wasn't enough to make you drool, Step 3 is whipping up some decadent homemade Strawberry Buttercream and piping a unhealthy sized amount on top to hide the fluff and all it's marshmallowy goodness from unsuspecting taste-testers.

Now here's where I deviated. She suggested using Chocolate Sauce (like Hershey's chocolate syrup for example) but for me, I planned on having these around for more than a few days and needed a chocolate topping that was a little more sustainable and a little less "it's going to drip all over the kitchen table all week". So I opted to melt chocolate chips and drizzle it on top of the Buttercream instead. Add a dash of sprinkles and a cherry and voila!

Banana Split Cupcakes. I can't even express in words how amazing this cupcake is. It could very well be my most favorite miniature-sized dessert ever in existence. Though I do have an unhealthy obsession with cake pops...see now if we could turn this into a cake pop THEN we'd be getting somewhere.

And honestly, it's not that overwhelming to create yourself. It's a little more time consuming than other cupcakes, but just in that there are many steps to go through. The fact that she doctors a cake mix will save you tons of time (and less mess!).

Plus, if you're like me and need a distraction every now and then, just do these cupcakes in steps throughout your afternoon. I baked the cupcakes, then let them cool while I read half of one novel for class; then I'd frost them and read the other half of the novel, etc.

See? Procrastination can be turned into progress with the help of cupcakes!

Happy Procrastinating Baking!

Banana Split Cupcakes Via ConfessionsofaCookbookQueen

1 box French Vanilla Cake Mix
1/2 cup butter (1 stick) melted
4 eggs
3/4 cup water
2 medium ripe bananas, mashed

1 jar (7oz) marshmallow fluff

1. Preheat oven to 350 degrees and line 2-12 cup muffin pans with liners.
2. In a large bowl combine cake mix, eggs, water, bananas, and melted butter. Beat with a hand mixer on low for one minute, then on medium/high for another 2 minutes.
3. Fill cupcake liners 2/3 full (I always use a 1/4 cup measuring cup for a guide) and bake at 350 for 12-16 minutes or until cupcakes spring back lightly when touched. Let cool completely before frosting.

4. Once cool, cut a small hole in the center of each cupcake and fill with marshmallow fluff. (I suggest placing the fluff in a large plastic bag, snipping off an end and piping into said holes).

For the Strawberry Buttercream:

1 cup sliced strawberries, pureed
1 cup butter (or shortening)
5-6 cups powdered sugar

1. Beat butter and sliced strawberries together until well combined. Beat in powdered sugar, one cup at a time, until desired consistency is reached.

Assembling the Cupcakes:

1. Pipe Strawberry Buttercream onto the cupcakes, covering the marshmallow fluff center completely.
2. Use chocolate syrup OR melted chocolate chips to pipe the "hot fudge" onto the cupcake. Quickly add rainbow sprinkles and cherry on top.

Fresh Lemon and Strawberry Frosted Donuts

Hello all,

Daylight Savings Time has passed this weekend and I have to tell you, I am LOVING the extra sunlight. It just makes the days so much cheerier, granted I am currently writing to you from Florida (the Sunshine State). I am sure when I get back to NJ I will be greeted by the lovely gray, overcast weather I have come to call my own.

But while I'm still down here catching the rays, I thought I'd share these fresh fruit-frosted donuts with you!

I can't say I looked up the lemon frosting, but sadly I did discover that Strawberry Frosted Donuts, from say Dunkin Donuts, are not frosted with anything that resembles real strawberrries. Gross. 

How are we still okay with that? I mean I understand that if you use real strawberries it wont be as smooth and glossy, but I think that might very well be a sacrifice we are willing to make for real fruit frostings.

Regardless, mine utilize the wonderful fresh strawberries down here in Florida, along with some lovely fresh lemons as well.

I ran into some trouble with lighting for my photos (when does that not happen) but discovered that the sun was the perfect accompaniment to my donuts. Now if only NJ was this bright all the time I'd take all my photos outside each morning!

I've included the basic sour cream donut recipe below along with the new fruit glazes/frostings. Feel free to switch out the lemon juice for lime (key lime donuts anyone?) or use your favorite fruit in place of the strawberries. The possibilites are endless, not to mention delcious.

Happy Baking!

Sour Cream Donuts (makes about 2 dozen mini donuts)
1 1/3 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1/4 cup sour cream
1 egg
1 tsp vanilla

1. Combine all dry ingredients in a mixing bowl.
2. In separate bowl whisk together remaining ingredients. Pour liquid ingredients over dry ingredients. Using a mixer on medium speed, blend until smooth.
3. Fill each cooking reservoir with about 2 tbsp of batter.
4. Bake about 4-5 minutes or until donut springs back when touched.
5. Glaze or coat with powdered or cinnamon sugar.

Fresh Lemon Frosting

2 cups powdered sugar
2 tbsp fresh lemon juice
splash of milk

1. Sift powdered sugar into a medium bowl. Add lemon juice and begin to stir. Add milk slowly, until consistency is smooth but still thick.
 
Fresh Strawberry Frosting

1 cup powdered sugar
1/4 cup strawberries
splash of milk

1. Sift powdered sugar into medium bowl. Pulse straberries in food processor until completely chopped. Scrape strawberry puree into powdered sugar and whisk until it comes together. Add splash of milk as needed to create smooth consistency.

 To frost donuts: dip donut in frosting, pull up and allow excess to drip off. Poke hole in center with finger to allow frosting to form to shape of donut. Then allow to dry on cooling rack or dip in sprinkles.

Quick Clementine Muffins

Hello all!

I know you are all so surprised to hear from me! But this is a quick post to share with you one of my favorite treats ever...

the muffin.

Because, no matter how many exams or papers I may have, I always have time for muffins. Like Jim Gaffigan said, "they're like muffin vitamins" and are important to maintaining my, erm, sanity to say the least.

So, clementine muffins. Simple, quick, delicious, and wonderfully reminiscent of the warmer weather I and my Northeast friends have been teased with these past few weeks. Will the warm weather stay? Probably not. Will these muffins stick around for long?

Strawberry Whoopie Pies

Hello all,

The return to winter weather (for me) is approaching quicker than ever, and I am so not looking forward to it. It has been an average of 70 degrees for my winter vacation, and the idea of bracing the average 35 degrees up in New Brunswick fills me with dread. With that said - the rest of my baking adventures until I leave will be delectable, fruity, and full of Spring/Summer fun.

After the huge success of the Strawberry Shortcake Muffins, I just had to see what else I could whip up with these amazingly juicy little fruit that have just come into season down here in Florida. I came across Strawberry Whoopie Pies on SweetPea's Kitchen and I knew I had to try it.

I always thought shortening was the key for Whoopie Pies, but apparently vegetable oil and some sour cream can go a long way. These are chewy, cake-y and full of fresh strawberry flavor. Although they are sort of, well, huge (she said heaping tablespoons...) it will keep me from eating all of them in one go; I hope.

I hope these remind you of summer as much as they do for me (I bet it would work with blueberries or raspberries as well!) and as always,

Happy Baking!


Strawberry Whoopie Pies 
slightly adapted via SweetPeasKitchen

3 cups flour
1 cup brown sugar
2/3 cup vegetable oil
1 cup finely chopped strawberries
2 eggs
1/2 cup sour cream
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt

1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
2. Combine oil and sugar, whisking until thoroughly incorporated. Whisk in sour cream and strawberries.
3. Whisk in eggs, one at a time, until incorporated. Fold in flour mixture in two batches; do not overmix
4. Cover and refrigerate for 1/2 hour
5. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
6. Drop heaping tablespoonfuls of batter onto the baking sheets approx. 2 inch apart (to allow for spreading).
7. Bake at 350 for 10-12 minutes or until a toothpick comes out clean from one of the cookies.
8. Let cool on pan for 10 minutes then transfer to wire rack to cool completely.

Frost - Flip cookie upside down and place large dollop of Buttercream in center. Place another cookie on top and gently press to spread Buttercream to edges.


Strawberry Buttercream

1 cup softened butter
1 cup finely chopped strawberries
4 cups powdered sugar
1-2 drops red food coloring

1. Beat butter until fluffy, then add in powdered sugar. Slowly add in strawberries and food coloring and beat until frosting reaches uniform consistency.


Whoopie Pies