Cupcake Hero round-up is posted! Go to I Heart Cuppycakes to vote!
Talk about procrastination…it’s my forte for sure. I did it all through HS (even wrote a paper about it), college and still do it. What’s funny is, I’m a planner/organizer. But I still want to wait until the last minute to finish something. I made, photographed and ate these cupcakes awhile ago, but I’m just now getting around to posting them (deadline is tomorrow). I’m not a very good writer and it’s not my favorite thing (don’t ask me why I have a blog!), so I think I always save this part for last. 😛
This month’s ingredient is bananas. I tried to get my creative juices flowing – which, let me tell you, is not an easy thing – and ended up basing my entry one of my favorite banana treats – banana pudding! Layers of vanilla wafers, bananas, yummy pudding & whipped cream. I started my cupcakes just like I start my pudding – I put a vanilla wafer in each cupcake liner and topped it with a banana slice.
I used a cupcake recipe from Cupcake Bakeshop and they turned out great. I cut the recipe in half and changed up the ingredients just a smidge. They were moist and deeee-licious…I know because I ate all the “middles”. Heehee.
While the cupcakes were cooling I made the instant vanilla pudding & whipped up some cream. Once the cupcakes were cool, I cut out the middles and piped in the vanilla pudding. I topped them with sweetened whipped cream and sprinkled on some vanilla wafer crumbs.
The verdict? Good, but not great. It was nothing like the banana pudding I make. It has sweetened condensed milk and incorporates the whipped cream into the pudding. Plus, the whipped cream on top of my cupcakes started to melt a little as I was taking pictures. My “studio” is in my sunroom…see where I’m going with this?
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
3 ounces oil
½ teaspoon vanilla
Vanilla flavored instant pudding + milk – make as directed on the box
1 cup whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Handful of vanilla wafer crumbs
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.
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.