Banana Split Cupcakes - cooking recipe

Ingredients

1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla
3/4 cup mashed very ripe banana
500 g strawberries, hulled
250 ml extra thick vanilla custard
600 ml thickened cream
1 cup icing sugar
250 ml chocolate, ice magic topping
20 glace cherries
2 bananas, sliced
1/2 cup crushed nuts

Preparation

preheat oven to 180 Celsius line 2 x 12 hole muffin tins with 20 paper patty pans.
CAKES:
place the flour, sugar, eggs, oil, milk, vanilla and mashed banana into a large bowl and using an electrix mixer, beat until well combined.
evenly fill the patty pans.
cook for 20 minutes or until golden on top and a skewer comes out clean.
cool completely.
FILLING:
scoop out a hole in the middle of the cake without touching the bottom.
pour in a little custard then push in a strawberry.
TOPPING:
whip the cream with the icing sugar till thick and holding shape.
pipe or spoon cream onto the top of the cupcakes.
drizzle with the chocolate topping and decorate with the banana, glace cherries and nuts.
NOTE: These are best filled just before serving. just decorate the amount needed. store any leftover in the fridge.