I am really really bad at keeping receipts behind you guys. When I do something great, I want to share with you the next day, when I'm just as excited as the day I do. But- trying to go on maternity leave once the baby has made it necessary for me to do a little advance cooking so I registered products to share while I'm busy cuddling my baby. These cupcakes are a great example-oh such a good and oh so hard to save!
I the pleasure of trying to find fun flavor combos for cupcakes and execute them. The idea was born with the help of my little sister Ameara who became a cook boyfriend recently. She loves banana dessert more than anything and as I already have an amazing recipe for her on the blog- I thought cooking in a cupcake would be the best thing!
These beauties begin with a dense cake and vanilla (with a baked vanilla wafer in,) and are filled with a generous portion of banana pudding. The icing is essentially lightly sweetened whipped cream, made more stable for piping. (Old regularly whipped cream would work without problems, but it tends to droopy over time and adding a mixture of cornstarch and cream holds stiff and pipe capable of.) I topped with a slice of banana and a mini vanilla wafer that are pretty much the cutest things ever right?
order when creating a cake recipe that taste really like everything he tries to imitate and every bite of these taste really like the most delicious banana pudding. Although some steps are involved- it is worth it if you're as much of a pudding lover banana like I'm half! :)
PS If you want to skip the small part cake check my recipe for Homemade Banana Pudding, which even uses Homemade Vanilla Wafers
- 3 cups
- 2¼ whole milk cups
- ⅔ cup sugar
- 3 egg yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla
- 1 tablespoon tablespoons butter
- 2 bananas
- ¼ cup powdered sugar
- 2½ tablespoons coffee cornstarch
- 2 cups whipping cream heavy
- 1 teaspoon pure vanilla extract
- mix 2 cups of milk and sugar in a medium saucepan over medium heat. Mix and heat to boiling.
- Whip egg yolks in a medium bowl and slowly pour about half the milk mixture into it with one hand while whipping with the other until combined. Pour the egg mixture into the pan with the remaining milk.
- In a small bowl, combine the remaining ¼ cup of milk with the cornstarch until thick and combined consistency. Pour in milk mixture and turn the heat up to medium. Whisk constantly until thick and bubbling like lava.
- Stir in vanilla and butter until smooth and combined. Transfer pudding into a bowl, cover with plastic wrap directly on the surface and refrigerate while you make the cupcakes
- Preheat oven to 350F
- Line cupcake pans with coatings. put aside.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, stir in vanilla.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape bowl no not mix the dough.
- Place a slice of vanilla in the bottom of each cupcake liner or if you use a mini break 2-3 sized- outside so they fit into every shirt. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops bounce when touched, about 20 minutes. Transfer to a gate; let cool for 5 minutes, then remove from pan. Let the cupcakes cool completely before filling / frosting
- Place the metal bowl and a beater or wire whisk beaters in freezer to cool
- in a small saucepan stir together sugar and cornstarch. Slowly pour in ½ cup cream and whisk until smooth.
- Place over medium heat and stir constantly until the mixture thickens and almost comes to a boil. (He gets pudding) Remove from heat, transfer to a small bowl and pop it in the freezer to cool while you start to whip the cream.
- In the bowl combine the cooled remaining 1½ cups heavy cream and vanilla and beat with chilled whipping your stand mixer (or hand mixer) until very soft peaks form. While beating add the sugar mixture / cornstart of powder a little at a time. Beat until the mixture contains stiff peaks and appears spreadable. (Do not over mix!)
- Cut the bananas into small pieces and fold into the cooled pudding
- Use a paring knife to cut a circle in the top of each cupcake with your knife at an angle making a cone shape. Remove the cone and fill each cupcake with a generous dollop of pudding- spread on the edges if desired.
- Frost with whipped cream topping and garnish with a slice of banana and vanilla slice. (Sliced bananas eventually turn brown so do this right before serving!)
whipped cream recipe Food52