Wednesday, May 4, 2011

Banana Pudding Pie Cupcakes

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I decided to share this recipe for Mother's Day for a special reason. These cupcakes are inspired the Banana Pudding Pie recipe on the Nilla Wafer cookie box... My mom's go-to dessert. My mom would make this dessert for just about every special occasion growing up. When I was just old enough to stand on my stool and reach the counter top, my mom would let me help stir, chop, layer, and of course... lick the spoon. With Mother's Day just around the corner, I decided to transform my mom's "famous" banana pudding pie into, what else but... cupcakes! Imagine a vanilla wafer cookie and banana slices layered beneath a fluffy vanilla cupcake filled with banana pudding and topped with creamy whipped cream topping, garnished with a banana slice and vanilla wafer... yum!


Banana Pudding Pie Cupcakes

Yield: 14-16 standard cupcakes or 2-3 dozen minis

Ingredients 

Cupcakes:
  • 12 vanilla wafer cookies 
  • 1-2 medium bananas, plus 1 banana for garnish
  • 1 1/8 cup (126g) cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated white sugar
  • 3 tablespoons (42g) unsalted butter, softened
  • 1/4 cup vegetable oil
  • 6 tablespoons (1/4 cup + 2 tablespoons) sour cream
  • 3 tablespoons milk
  • 2 teaspoons vanilla bean paste or pure vanilla extract 
  • 1/2 teaspoon butter flavor extract, optional (found by the vanilla extract in the grocery store)
  • 1 large egg + 2 large egg yolks, room temperature (separate when cold)

Banana Filling: 
  • 4oz. box of banana pudding (plus ingredients listed)

Whipped Cream Topping:
  • 1 cup heavy whipping cream
  • 1/2 teaspoon clear vanilla extract
  • 2 tablespoons powdered sugar
OR
  • 8oz. tub of whipped topping

Directions

Preheat oven to 350 degrees F. Line a cupcake pan with baking cups. Place 1 vanilla wafer cookie (mini or crushed cookies for mini cupcakes) at the bottom of each baking cup, flat side down. Top each cookie with a few banana slices, saving one banana for garnish.  

Sift together the flour, baking powder, baking soda and salt into a large bowl or bowl of a stand mixer. Add the sugar and mix for about 30 seconds to distribute the ingredients evenly and aerate the flour.  Beat in the softened butter and oil on low speed until it is moistened and looks like wet sand, about 45 seconds.

Vigorously whisk together the sour cream, milk, vanilla, butter flavor and eggs for about 30 seconds, until well combine. On low speed, pour half of the liquid mixture into your batter in a very slow and steady stream. Increase to medium speed and beat for about 30 seconds. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated. Slowly add the rest of the liquid mixture into your batter and beat for about 20 seconds.

Distribute the batter between baking cups, over the cookies (about 3-4 tablespoons batter each, for standard, or 1 1/2 tablespoons batter each, for minis). Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until your finger leaves a slight impression on the tops of the cupcakes when pressed and inserted toothpick comes out clean or with with a few moist crumbs clinging to it. Do not over bake. Remove from pan and cool completely on a wire rack before frosting.

Meanwhile, prepare banana pudding according to direction son package. Let cool.
Once cupcakes and pudding have cooled fill cupcakes with vanilla pudding using a filling tip or cut out a cone shaped piece out of the top of the cupcake with a knife or apple corer, spoon pudding into the hole and then place the cupcake piece back on top.

Prepare whipped cream topping by beating cream, vanilla, and sugar together in large chilled bowl until stiff peaks form. You can also just top your cupcakes with a tub of thawed whipped topping for a quick and simple alternative.

Frost just before serving. Adorn your cupcakes with a vanilla wafer cookie and a slice of banana (slice banana garnish just before serving to prevent browning).


To learn some tricks on how to fill your cupcakes, watch the video below or click here to view it on YouTube



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Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!

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If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!
  
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2 comments:

  1. Love this. Thanks for sharing. I am going to make these this weekend.

    ReplyDelete
  2. You're very welcome! Be sure to come back and send us a photo of your cupcakes, we would love to hear how they turned out. Good luck and happy baking! Email: dollstar@dollhousebakeshoppe.com

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