Banana Split Cupcakes

How did you spend
your 4th of July?

I spent it with family
and with these....

Banana Split Cupcakes.

They are another recipe
from my new cookbook.

And they are delicious.

Banana Split Cupcakes

Ingredients
1 tablespoon cider vinegar
1 ½ cups milk (to make it vegan just use soy)
2 1/8 cups flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 1/8 cups sugar
1/2 cup mashed ripe banana
½ cup canola oil
2 teaspoons vanilla extract
1/2 cup butter (use margarine if vegan)
2 cup confectioners sugar
1 teaspoons vanilla extract
splash of milk
2 ounces semisweet chocolate, almost melted

Directions

Preheat the oven to 350º. Set aside.

Combined apple cider vinegar and milk in small bowl. Stir well and set aside.
In a bowl, mash banana with canola oil until incorporated. Add extracts and mix well.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the milk and banana mixtures to the dry ingredients and stir until smooth (try not to overmix it).

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Cool completely before frosting.

For frosting: With electric mixer, beat butter until fluffy, 3-5 minutes. Add powdered sugar 1/2 cup at a time and continue to beat until all the sugar is incorporated. Add a splash of milk and 1 tsp vanilla and continue to beat for another 5 minutes.

For Chocolate frosting: add partly melted chocolate chips and mix until smooth (but there there still will be chunks of chocolate).

For Cherry frosting: add 2 tbsp of Maraschino Cherry juice and mix.

After frosting, top with banana chip and maraschino cherry. Serve!