Banana split cupcakes
Cupcakes and muffins
You heard me right. Banana Split Cupcakes. These give the almond ones a good run for their money. There is just enough banana flavor in there to taste delicious, but not so much that you feel like you're eating a banana whole. The frosting is fluffy and the chocolate drizzle is the ultimate finish. And since they have banana in them, you can easily justify eating these for breakfast. I mean, they're basically just banana bread, right? :) Banana Split Cupcakes Makes about 16 cupcakes. Ingredients 1 tablespoon cider vinegar 1 ½ cups plain soymilk 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 1 ¼ teaspoon vanilla extract 1 teaspoon almond extract 1/2 cup mini chocolate chips ½ cup shortening (crisco) ½ cup margarine 3 ½ cup confectioners’ sugar, sifted 1 ½ teaspoons vanilla extract ¼ cup soy milk 2 ounces semisweet chocolate, melted 1 teaspoon corn syrup 3 tablespoons soy
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