Banana Pudding Cupcakes Food

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

EASY SOUTHERN BANANA PUDDING CAKE

Steps:

• Preheat oven to 325 F / 162 C. Prepare three 8-inch round cake pans by cutting out parchment paper to line the inside of each pan and greasing the sides. Set aside.
• Mix cake ingredients together until combined. Divide mix equally into the 3 pans and bake for 30-40 minutes or until golden brown.
• While cake is baking, whisk the filling ingredients together and then refrigerate until needed.
• Next, make the frosting by adding butter and sugar one cup at a time to a mixing bowl and cream together. Then add egg whites, whipping cream, vanilla beans (if using) or vanilla extract, salt, and lemon juice. Continue beating until fluffy and then set aside.
• When the cakes are done, place them on a cooling rack for 10 minutes then turn over and let them continue to cool face down. When cool remove the parchment paper.
• Place vanilla wafers in a zip lock bag and crush with a rolling pin, then set aside to use as garnish when frosting the cake.
• Place one cake on a cake plate and begin to create the filling layers as follows:step 1: use a pastry brush to coat the top of the cake with a thin layer of milk brush mixture.step 2: add a layer of vanilla wafer cookies.step 3: spoon on and smooth out a layer of pudding filling.step 4: add one layer of banana slices. Place the second cake on top and then repeat the four layering steps. Then top with the third cake round, leaving it dry and ready to frost.
• Frost the entire cake evenly and then pat with crushed vanilla wafers along the bottom 3" of cake and the top of the cake. Create dollops of frosting along the top edge using a piping bag.

BANANA PUDDING CUPCAKES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large mixing bowl, cream together the butter and sugar with an electric mixer. Add the eggs, vanilla, and sour cream; mix well. Stir in the mashed bananas.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt.
• Pour the dry mixture into the wet mixture and stir until combined.
• Prepare 18 muffin tin cups with paper cupcake liners. Scoop the batter into each cup, ¾ full.
• Bake the cupcakes at 350 for 20 minutes, until a toothpick inserted into the center comes out clean. Set the cupcakes aside to cool completely.
• In a small mixing bowl, combine the Cool Whip with ½ cup of the prepared vanilla pudding. Reserve the leftover pudding for filling the cupcakes. Refrigerate until it is time to frost the cupcakes.
• Cup a hole in the center of each cupcake about 1-inch in diameter and halfway down into the cupcake. Remove the center of the cupcake and reserve. Fill each cupcake with a heaping teaspoon of vanilla pudding. Cut off and discard the bottom half of the reserved cupcake centers to create a small "cap" to place back on the cupcake to cover the hole in the center hiding the vanilla pudding inside.
• 9. Frost each cupcake with a generous dollop of the Cool Whip and pudding mixture. Place one Vanilla Wafer cookie on top of each cupcake.
• Refrigerate until ready to serve.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350F; grease a bundt pan and set aside.
• In a large bowl, combine all ingredients and beat with your electric mixer for 3 minutes.
• Pour into prepared pan and bake for 50-55 minutes, or until a tester comes out clean.
• Cool for 15 minutes before removing from pan.
• If desired, combine 1 cup of sifted icing sugar with a little milk and drizzle this over the cake.

BANANA PUDDING CUPCAKES (LIKE THE ACTUAL DESSERT!)

Steps:

• Heat oven to 350°F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside.
• Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.
• For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.
• Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
• Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.
• Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full. You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans.
• Bake until cupcakes are golden and spring back when touched, 18-20 minutes. Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling.
• Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended.
• Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla. Pour the pudding into a medium bowl and cool for 20 minutes.
• While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside.
• In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also) on high speed until thickened, 1 1/2 minutes. Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more.
• To assemble the cupcakes, remove the paper liners and place cakes on a platter. Spoon the pudding into a pastry bag fitted with a wide tip.
• Pipe a generous amount of pudding into each cupcake (1-2 Tbsp) through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes.
• Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.
• Just before serving, stand a banana slice in the whipped cream; serve.
• Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees. Line 3-9 inch round cake pans with parchment paper and spray with nonstick Bakers Spray.
• In a medium mixing bowl, whisk together the flour, baking soda, and salt to combine. Set aside.
• In a separate medium mixing bowl, using a handheld electric mixer, mix the banana, sugar, and brown sugar until combined.
• Add oil, eggs, sour cream, and vanilla and mix until combined and the mixture is smooth.
• With the mixer on low, gradually add the flour mixture to the banana mixture and mix, just until flour disappears into the batter (do not overmix).
• Pour batter evenly into prepared pans. Bake 30- 38 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack and cool completely.
• In a medium mixing bowl, using a handheld electric mixer, mix together the pudding mix and cream cheese until smooth. With the mixer set on low, gradually add the cream and beat until the mixture is very thick.
• In a medium mixing bowl, beat the butter until it's light and fluffy, about 2 minutes. Add the pudding mix and beat until combined.
• With the mixer on low, gradually add half the powdered sugar. Beat until well combined and the mixture is smooth. Add more powdered sugar as needed to achieve desired spreadable consistency.
• Fold in thawed frozen whipped topping until evenly mixed.
• Pipe a border of frosting around the edges of 2 of the layer cakes.
• Top the cakes with a thin layer of sliced bananas within the border of frosting.
• Divide the pudding filling in half, and pipe or spread 1/2 the pudding mixture within the frosting border, on the 2 layers.
• Sprinkle with about 3/4 cup lightly crushed Vanilla Wafers. Gently press into filling.
• Stack the 2 cakes on top of each other, then top with the third cake.
• Spread a thin layer of the frosting over sides and top of the cake. Refrigerate until frosting has set a bit, about 20 minutes.
• Press a border of whole Vanilla Wafers around the base of the bottom cake then sprinkle the top layer with lightly crushed Vanilla Wafers. Refrigerate cake for a minimum of 1 hour to firm and set. Serve cake.

BANANA PUDDING CUPCAKES

Steps:

• First make the Pudding:Combine 2 cups of milk and the sugar in a medium-sized saucepan over medium heat. Stir together and heat until simmering. Whisk egg yolks together in a medium-sized bowl and slowly pour about half of the milk mixture into it with one hand while whisking with the other until combined. Pour the egg mixture back into the pot with the rest of milk. In a small bowl combine the remaining 1/4 cup of milk with the cornstarch until thick and combined. Pour it into the milk mixture and turn the heat back up to medium. Whisk constantly until very thick and bubbling like lava. Stir in the vanilla extract and butter until smooth and combined. Transfer pudding to a bowl, cover with plastic wrap directly onto the surface and chill in the fridge while you make the cupcakes. For the Cupcakes:Preheat oven to 350F. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla. Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter. Place a vanilla wafer into the bottom of each cupcake liner- or if using mini sized- break 2-3 apart so they fit into each liner. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely before filling/frosting. For the whipped cream:Place metal bowl and wire whisk beater or beaters in freezer to chill. In a small saucepan stir together the powdered sugar and cornstarch. Slowly pour in 1/2 cup heavy cream and whisk until smooth. Place on medium heat and stir constantly until mixture thickens and almost comes to a boil. (it will look pudding-like) Remove from heat, transfer to a small bowl and pop it in the freezer to chill while you start whipping the cream. In the chilled bowl combine the remaining 1 1/2 cups of heavy cream and the vanilla and beat with the chilled whisk of your stand mixer (or hand mixer) until very soft peaks form. While still beating add the powdered sugar/cornstart mixture a little at a time. Beat until the mixture holds stiff peaks and seems spreadable. (Don't over-mix!) To assemble:Chop the bananas into small pieces and fold into the chilled 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 cones and fill each cupcakes with a generous dollop of pudding- spreading it to the edges if desired. Frost with whipped cream topping and top with a banana slice and vanilla wafer. (Banana slices will turn brown eventually so do this right before serving!)

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

BANANA PUDDING CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.

BANANA PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
• Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
• Combine vanilla pudding and sliced banana in a small bowl.
• Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.

BANANA PUDDING CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
• Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
• Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
• Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.