Banana Split Cupcake Cones

Directions

Banana Cupcake Batter:

1. Cream together butter and sugar in an electric mixer until light and fluffy. Add egg, vanilla extract, and bananas and mix until well combined

2. In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt

3. Add the dry ingredients slowly to the wet, mixing gently until incorporated.

Strawberry Cupcake Batter:

1. Sift together the flour, baking powder, and salt into a medium sized bowl

2. In a small bowl, whisk together the milk, vanilla, and strawberry puree

3. Cream the butter in an electric mixer and add the sugar, mixing until light and fluffy. Add the egg to the mixer and mix on low until combined

4. Add half of the dry mixture and mix until incorporated

5. Add the strawberry puree mixture, followed by the remaining flour mixture.

6. Mix on low until well combined

Banana Split Cupcake Cones:

1. Preheat oven to 350 degrees

2. Place ice cream cones in a regular sized muffin tin. Using a small ice cream scoop, add 1 scoop of strawberry and 1 scoop of banana batter (being careful not to fill the entire cone!)

3. Bake for 20 to 25 minutes until cake tester comes out clean. Allow cupcakes to cool, and then decorate with whipped cream, chocolate sauce, sprinkles, and cherries (ice cream too if you wish!)

Recipe and photo courtesy EricaSweetTooth.com