Banana Split Cupcakes

I'm a sucker for a banana split. Now that fall is upon us (& that winter chill is waiting to bite), I thought that I'd show ya'll my warm take on this cool classic. Be prepared to get messy, this recipe is sure to bring out the child in you...

Banana Split Cupcakes

(Drizzled in Chocolate Fudge Sauce)

For the Base (makes approx 15 cakes):

1c Soy Milk

1tsp Apple Cider Vinegar

3/4c Sugar

1/3c Vegetable Oil

1tsp Vanilla

1/2tsp Almond Extract

1c Plain Flour

1/3c Cocoa Powder (I use Green & Black's)

1/2tsp Cinnamon

3/4tsp Baking Soda

1/2tsp Baking Powder

1/4tsp Salt

2 Bananas Sliced

In a large bowl, beat together the Soy Milk & Apple Cider Vinegar until they curdle (this should take several minutes). Next, blend in the Sugar, Vegetable Oil, Vanilla & Almond extracts. Set aside.

In a separate bowl sift together the Flour, Cocoa Powder, Cinnamon, Baking Soda, Baking Powder, and Salt. Then, using a hand held mixer, combine the dry and wet ingredients until all are well incorporated.

Gently fold your Banana Slices into the chocolate mixture.

Evenly pour the mixture into your lined cupcake tins (approx. 3/4 full), then pop into the oven at 170c for 20min.

Set aside to cool.

For the Chocolate Fudge Sauce:

150ml Soya Creamer

2tbsp English Honey

4tbsp Brown Sugar

1tbsp Butter

100g Dark Chocolate Pieces

In a small sauce pan, bring the Creamer, Honey, and Brown Sugar to a boil. Lower the heat and add the Butter & Chocolate to this mixture- stirring occasionally until all is melted into a thick chocolate syrup.

Place the mixture into a bowl and leave to cool before drizzling over your cakes.

Break out colourful candies and glazed cherries for an extra special touch.

Until next time...

Hearts.