Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Sunday, May 27, 2012

Banana Cream Cupcakes

   By Kerrie

Hi!    Yep, another cupcake recipe.   Well, it’s Memorial Day weekend and I always like to bring cupcakes to a get-together.   

By the way, you might be wondering why so many of my cupcake recipes include a pudding embellishment, well the answer is pretty easy.  I love cake.  I love pudding.  I really love cake with pudding.  I really, really love little cakes with a little pudding…. get the picture?    Anyway, today I had some ripey ripe  bananas that had to be used, and I promised to bring dessert to a BBQ , so I thought I’d make an old fashioned banana pudding – you know, the kind with vanilla wafers and chopped walnuts…?   But, that kind of dessert might be a little more interesting if transformed into a little cake….?   Getting that picture?     Well, this is what I did….

Banana Cream Cupcakes


1 Box Yellow Cake Mix – I used Duncan Hines Classic Yellow
1 Cup pureed banana – approx. two medium bananas
3 large eggs
1 Cup milk
1/3 Cup Canola Oil
1 cup (two sticks) butter ROOM TEMPERATURE
3 scant cups confectioner’s sugar   (more or less depending on how sweet you like your frosting)
1 pinch of salt
1/2 teaspoon vanilla
3 Tablespoons milk or cream (more or less depending on the consistency you desire)
1 small box Jell-O instant banana pudding
1 cup milk or cream
½ cup finely chopped walnuts
24 vanilla wafers


First, line or grease muffin tins – set aside.    Pre-heat oven to 350 degrees F.

Then, puree bananas.  Two bananas should yield about 1 cup.

Next, to a large mixing bowl add the cake mix, pureed bananas, eggs, milk and oil.   Using an electric mixer, beat at medium high speed until batter is smooth.

Now, using a medium size cookie scoop, fill regular size cupcake liners with one scoop.

Bake for 17-20 minutes or when toothpick inserted into the center comes out clean.

Place baking tins on wire rack to cool for about 5 minutes, then remove cupcakes from tins and continue to cool them on the wire rack.

While the cupcakes are baking, make the pudding mixture.   Instructions….

To a small mixing bowl add the pudding mix and 1 cup very cold milk (the box calls for 2 cups, but you want a denser consistency to top the cakes).  Mix on high for two minutes or until the pudding mix is very smooth.

Cover and refrigerate.    Let the pudding mixture chill for at least one hour before topping the cakes.  
Now, let’s make the frosting.   Instructions….

To a medium mixing bowl add the two sticks of ROOM TEMPERATURE butter.   I am serious, do not melt the butter, do not soften it in the microwave.  It changes the butter fat properties, and you will not get a fluffy smooth frosting.   Mix the butter with an electric mixer until smooth.

Then, in increments of 1 cup add the powdered sugar.   Use more or less three cups – to your sweetness preference.   Mix on high until smooth.   Then, add the vanilla and milk.  Continue mixing until smooth and fluffy.

Okay, when the little cakes are completely cool, the fun part - decorating……

First, fill a piping bag with the frosting.

Then, frost each cake from the perimeter inward, leaving an unfrosted circle in the middle.

Now, pipe the center with the pudding mixture.

Before serving, place a vanilla wafer in the center of each cake and sprinkle with finely chopped walnuts.

Enjoy !!!!

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