Joshua and I made 3-Layer Banana Split Cupcakes for my birthday!
One layer of Strawberries. One layer of Bananas. One layer of Chocolate (Cocoa Bliss!)
I will layer the layers differently next time. I will have the Cocoa Bliss layer on top!
Since these were Birthday cupcakes --- Joshua HAD to help!!! :)
and he was the best helper - EVER!!!!
I even used Mexican Vanilla!!!
Have you entered to win a bottle???
Back to the good stuff!!!
My creative wheels were turning - and turning fast!!! Did I mention, these are vegan??? Oh no, I haven't yet. These are vegan, too!
2/3 cups milk (you can use soy, almond, raw, rice, regular - whatever you use, use!)
1/2 tsp Apple Cider Vinegar
4 TBSP butter (I might try Coconut Oil, next time!)
2/3 cup palm sugar (brown, cane, palm)
1 1/2 tsp Vanilla
1/2 tsp Lemon Zest
1 tsp Baking Powder
1/2 tsp Baking Soda
1 cup whole wheat flour (I think I am going to try a fluffy flour next time)
1/4 tsp sea salt
1 cup Strawberries, chopped small
1/2 cup banana, chopped small
2 - 3 tsp Cocoa Bliss
milk to thin Cocoa Bliss
Preheat the oven to 350 degrees.
In a small bowl mix milk and apple cider vinegar together and whisk. Set aside.
Chop strawberries and bananas. Set aside.
In mixer, whip butter and sugar together for several minutes until light and fluffy. Add vanilla and lemon zest and blend more.
In a separate medium sized bowl, sift together the dry ingredients (flour, baking powder, baking soda, and salt). Now add a bit of the milk mixture to the butter/sugar mixture and continue to beat, alternate adding some of the dry ingredients, then more milk mixture, then dry, etc. until fully incorporated. Stop and scrape the sides of the bowl when necessary.
Divide the batter into thirds. Each third will serve as a layer. Put each third in a bowl. In one bowl blend in the bananas, in another bowl blend the 1/2 cup strawberries, and in the third bowl add in the cocoa. Add 1-3 t of milk to thin out the chocolate batter since the cocoa thickens it up a bit too much.
Scoop about 1 T of the banana mixture into the bottom of each cupcake liner. If you have any leftover just redistribute it as evenly as possible. Now scoop an equal amount of the strawberry mixture on top. Finally, the chocolate layer goes on top- you know the drill! Smooth out the chocolate to the sides very carefully to make sure strawberry layer isn’t peaking out too much.
Bake at 350F for about 22 minutes.
Remove the cupcakes from the oven and place on a cooling rack. Cool for at least 10-15 minutes.
My toppings -
I mix 2 - 3 tsp Cocoa Bliss, 2 - 3 tsp coconut oil, 1 TBSP powdered sugar and a little water. Heat in the microwave for 20 seconds. Stir until smooth. I decorated the plate with some of this mixture and put a few lines on each cupcake.
I then took some Chobani Yogurt. Maybe 1/4 cup of plain 2% Chobani Yogurt and mixed in my Cocoa Bliss Mixture. I topped each cupcake with some of the mixture. I added walnuts too!
Topping choices are up to you!!! Possibilities are ENDLESS!!!!