Banana Pudding Cupcakes
Equipment
Ingredients
Cupcake Base
banana (mashed)
2 pcs
all-purpose flour
190 g
granulated sugar
150 g
butter (softened)
115 g
eggs
2 pcs
milk
120 ml
baking powder
8 g
vanilla extract
5 ml
Pudding Filling
milk
500 ml
instant vanilla pudding mix
100 g
Topping
whipped cream
240 ml
vanilla wafers
12 pcs
banana slices (sliced)
2 pcs
Instructions
Preheat oven
Preheat the oven to 175°C and line a muffin tin with cupcake liners.
Mix cupcake batter
In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, then mashed bananas and vanilla extract.
Add dry ingredients
In a separate bowl, whisk together flour and baking powder. Gradually add to the wet mixture alternating with milk until smooth.
Bake cupcakes
Divide batter evenly among cupcake liners and bake for 18-20 minutes until a toothpick comes out clean.
Prepare pudding filling
Whisk instant vanilla pudding mix with cold milk until thickened, about 2 minutes.
Cool and fill cupcakes
Cool cupcakes completely, then core the center of each cupcake and fill with prepared pudding.
Top and garnish
Pipe whipped cream on top of each cupcake, then garnish with banana slices and a vanilla wafer.
Original recipe
Storage
Best enjoyed within 2 days. Store in airtight container in refrigerator.
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