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Banana Cream Pie Cupcakes

2012.02.21
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This is the "crust" for the cupcakes - a mixture of vanilla (nilla) wafers and butter that's been lightly toasted.
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You start with putting your dry ingredients in a bowl.
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Next whip the wet ingredients and slowly add the dry. Pour into your cupcake pan and bake.
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While that's baking make your pie filling - cornstarch, water, sweetened condensed milk, eggs, butter, and vanilla.
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Once they're cooked, remove the center and pipe in your pie filling.
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Top off with whipped cream and a vanilla wafer. Enjoy.
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It was my cousins birthday last weekend and I know how much she loves banana cream pie, but I wanted to try something different this time. I came up with the idea to make a banana cream pie cupcake. It's essentially a banana cupcake with a cream pie center and a vanilla wafer "crust".

Ingredients:
cookie crust
vanilla wafers
butter

cupcake
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 stick butter
1/2 cup sugar
1/4 sour milk*
1 1/2 teaspoons vanilla extract
2 large eggs
3 or 4 bananas

cream pie filling
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cup water
1 (14oz) can of sweetened condensed milk
3 egg yolks
2 tablespoons butter
2 teaspoons vanilla
1 pint whip cream
2 tablespoons sugar
vanilla wafers.

Directions:
Cookie Crust:
Crumble about 2 cups of vanilla wafers and pour melted butter on them. Mix well and place in the bottom of your cupcake pans (using cupcake liners is a must). You want a small crust that curves up the side a little bit. Toast on 350F for about 5 minutes. Remove from oven and set aside.

Cupcakes:
Leave the oven on 350F. In a medium bowl, combine the flour, baking powder, baking soda, and sat. Set aside. In a separate bowl add the butter and sugar, beat until combined. Add the sour milk and vanilla. Slowly beat in the eggs. Add the dry ingredients until combined. Mash the bananas and beat into the dough. Fill each cupcake liner and bake about 20 minutes.

Pie Filling
In a sauce pan stir together cornstarch, salt, and water. Whisk in the milk and eggs. Cook on medium heat (stirring occasionally) until thick. It takes about 7 minutes. Remove from heat and pour into the pie crust.

Assembly
Once the cupcakes are cooled, remove the center (I find a small potato peeler works really well for this step) being careful not to take the bottom off the cupcake too. Put the slightly cooled cream pie filling in a pastry bag and pipe it into the cupcake center. Top with whipped cream and a vanilla wafer.



*if you can't find sour milk at the store, it's pretty easy to make. Add one tablespoon of white vinegar to one cup of milk and let it sit for about 15 minutes.

You can see all of my recipes here:here.
1 Comment
marilynx You have given me the inspiration to post a cholesterol ( almost) free chocolate cake with recipe!
I shall make one for the weekend!
Delicious, but sadly "out of bounds" for me!
marilynx · 2012-02-22: 03:23
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Views: 707
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Tagged: cooking baking banana motleycruedelight
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