As a student ambassador, I have to help out with the student orientation tomorrow for all the new kids who aren’t freshman. After touring the kids around the school, we have a whole lunch/snack type thing in the cafeteria where all the ambassadors bring food. It took me a while to come up with something vegan that wouldn’t scare a new kid. BANANA SPLIT CUPCAKES! Every other recipe I’ve seen uses pineapple, which I personally think is gross, so I made up/modified my own recipe. While they’re great dessert treats, they’re also on the healthy side.
Banana Split Cupcakes
1 1/2 cups organic unbleached flour
1 1/2 cups organic whole wheat pastry flour
3/4 tsp. baking soda
3/4 tsp. non-aluminum baking powder
pinch sea salt
1/4 cup canola oil
2 T unsweetened yogurt
3/4 cup maple syrup
1 tsp. vanilla extract
1 tsp. vinegar
1 cup almond milk
2 ripe bananas, mashed
1/2 cup pureed fresh strawberries
1/4 cup mini chocolate chips
Sift all dry ingredients together and whisk all wet ingredients together. Combine. Divide batter between two bowls. Fold bananas into one batter, and straweberries in the other. Spoon banana batter into cupcake liners to fill a little less than halfway. Spoon strawberry batter over the banana batter until the cups are 2/3 full. Bake at 375°F for about 25 minutes. Makes about 33 mini cupcakes.
1 cup confectioner’s sugar
1/2 cup frozen strawberries, rinsed, defrosted, and patted dry
2T vegetable shortening
3T semisweet chocolate chips
Blend strawberry glaze ingredients until smooth. Use a small spoon to drop about 1/2 tsp glaze on each cupcake. Top each cupcake with a thin banana slice. Melt chocolate chips in microwave for 20 seconds. Use a piping bag and a small round piping tip to drizzle chocolate on each cupcake. If you really want to dress these up, proceed to top with whipped cream, cherries, and walnuts.