Did someone say Banana Pudding? Nope. Someone said Banana Pudding Cupcakes!
Yes my friends, these are as delicious as they sound (and look). Some may even say, my best creation yet :).
Mash two ripe (almost completely browned) bananas. The browner the banana, the more banana flavor you'll have in your cake.
Add the mashed bananas to the cake batter once it has been prepared.
Check out this fun cupcake corer the hubs snuck into my stocking this Christmas.
The corer pulls out the center of the cupcake - same mechanism as a wine bottle opener.
Use a piping bag to fill the cupcake with the vanilla pudding.
Push the cake that is stuck in the cupcake corer back in the potion you just cored. The filling will not ooze out, it will mostly seep through the rest of the cupcake making it moist and delicious!
Okay, I skipped a few steps here. But basically what I did was crumble some Nila Wafers onto the cupcake before icing it (you might see some peeking out from underneath the icing). Then I piped the icing (which by the way is a fresh whipped cream based icing so it’s very light and fluffy) and finally I placed a Nila Wafer in the middle of the icing for garnish.
Wah-Lah! Banana Pudding Cupcakes!
One important disclaimer for this recipe. The shelf life on these cupcakes is pretty short. The cake portion will stay fresh if properly stored for 3-4 days. However, once you get the Nila Wafers and icing involved, time until soggy mess increases exponentially! I’d highly recommend only icing these puppies right before serving. Don’t worry, they are so tasty that you won’t have any leftovers to worry about storing.