Monday, October 15, 2007

Banana Split Cupcakes

We are still chowing down on the leftovers from Indian night, so I thought I would showcase the banana split cupcakes we made for my brother's birthday on the weekend. The recipe, of course, comes from Vegan Cupcakes Take Over the World and the results were spectacular. I can't remember the last time I felt so happy eating a dessert. The tender cake, bittersweet chocolate, and crunchy nuts all combined for a taste that immediately caused an endorphin rush. The recipe called for pineapple preserves in the batter, but we used strawberry jam instead (not a big fan of pineapple).

4 comments:

Trish said...

I tried those cupcakes that same weekend! We took pictures, but unfortunately they're still stuck in the camera, so I have none to share.
I don't like pineapple, either, but i used the preserves, and wasn't able to even taste them.

This is by far one of the best cupcakes I've made so far from that book!

Vegan Dad said...

I agree that these cupcakes are by far the best I have made so far--and the other cupcakes have been pretty awesome. Next on the list: the Boston vs. Brooklyn cream cupcakes (if only I could find some agar).

mom said...

just very gently stir in jam and chocolate so that pockets of flavour are left similar to marbling

Anonymous said...

i like your idea of using strawberry we used pineapple a while ago and they were good but so sweet you felt like a bite was all you could have