Banana Pudding Cupcakes
Yield: 1 dozen
Cupcake adapted from Cupcake Bakeshop
Cupcake:
12 vanilla wafers
1 banana – sliced into 12 rounds
1 ½ cups flour
1 cup sugar
½ teaspoon baking powder
¼ teaspoon salt
1-2 medium bananas
¼ cup sour cream + splash of milk
1 egg
3 ounces oil
½ teaspoon vanilla
Pudding:
Vanilla flavored instant pudding + milk – make as directed on the box J
Whipped Cream:
1 cup whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Topping:
Handful of vanilla wafer crumbs
Directions:
Preheat oven to 350F. Line a cupcake tin with paper liners. Place a vanilla wafer and slice of banana in each of the paper cups.
In a large bowl, whisk together flour, sugar, baking powder and salt.
With a blender or food processor, blend banana, sour cream & milk until smooth.
In another bowl, combine the banana mixture, eggs, vegetable oil, and vanilla.
Fold dry mixture into the wet mixture.
Scoop the batter into cupcake liners.
Bake for 20-22 minutes or until toothpick comes out clean.
Prepare the pudding & whipped cream while waiting for the cupcakes to cool.
Whipped Cream:
Using a stand (with whisk attachment) or hand-held electric mixer, whisk the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks.
After the cupcakes have cooled, remove the center of the cupcakes (I used a decorating tip).
Put the prepared pudding in a pastry bag (you can use a tip or you can just cup the end off a disposable pastry bag) and pipe into the center of the cupcake.
Put the whipped cream in a pastry bag fitted with a tip of your choice and pipe onto the cupcakes.
Sprinkle topping onto whipped cream.