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Two Sisters Times Two, Serial #18 and Banana Pudding Cupcakes

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There are universal desserts and regional desserts. Some of the universal (or nearly so) desserts are vanilla ice cream, apple pie, chocolate-chip cookies, brownies. Some well-known regional specialties include New York cheesecake, key-lime pie, bourbon pecan pie, tiramisu.

But our all-time favorite regional dessert (that is hardly regional anymore as everyone everywhere has discovered it) is banana pudding!

Except there’s one problem. Well, two problems really. Banana pudding is messy to serve and hard to keep. You need bowls and spoons and a big wad of napkins to eat it. And a day after it’s made, those banana pieces start to turn black; and that is not all that appetizing (like time to toss the rest in the trash crying all the while).

But Reading and Recipes has the perfect solution to these two drawbacks: Banana Pudding Cupcakes! Gone is the messiness of serving and eating (unless that little smudge of frosting on your upper lip is messy, but I say it’s cute). And you don’t have to worry about these cupcakes going bad after a day or two, if any of them last that long.

So give this new spin on a regional specialty a try. Sometimes you can have your cake and eat it too, or your pudding and eat it too, or your pudding-cake and eat it too, or your cake-pudding and eat it too.

(Guess I should give up trying to be witty and just stick to writing intros.)

banana pudding cupcake Banana Pudding Cupcakes

For the cupcakes:

1/3 cup all-purpose flour

2 Tablespoons Nilla Wafer crumbs plus more for topping

1/2 Tablespoon cornstarch

1/4 teaspoon baking soda

pinch of salt

1 1/2 Tablespoons unsalted butter, room temperature

3 Tablespoons granulated sugar

1 egg white

1/2 of a small ripe banana, mashed (a scant 1/4 cup of mashed banana)

2 Tablespoons buttermilk

For the frosting:

1/4 cup unsalted butter, room temperature

1 cup powdered sugar

1 vanilla pudding cup

1/2 teaspoon vanilla extract

pinch of salt

banana pudding cupcakes

To make the cupcakes, preheat oven to 350 degrees. Grease 3 muffin cups or line with paper liners.

In a small bowl, stir together the flour, Nilla Wafer crumbs, cornstarch, baking soda, and salt.

In another mixing bowl, beat together the butter and granulated sugar until light and fluffy. Add the egg white and beat until well mixed. Stir in the mashed banana, mixing until fully incorporated. Add the dry ingredients, slowly mixing into the cake batter. Last, stir in the buttermilk until just mixed in.

Divide the batter between the three muffin cups, filling each about 3/4 full. Bake in preheated oven for 20-24 minutes, or until tops begin to turn golden brown and toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and allow to cool completely before frosting.

While the cupcakes are cooling, make the frosting by combining the butter and 3/4 cup powdered sugar. Beat in the pudding cup, vanilla extract, and salt. Stir in 1/4 cup or more of powdered sugar, until your desired consistency and flavor is met. Store the frosting in the refrigerator until cupcakes are cooled. Once the cupcakes are completely cooled, frost and sprinkle with Nilla Wafer crumbs. Store cupcakes in the refrigerator for up to 5 days.

Makes 3 cupcakes.

banan pudding cupcake bite

{Cupcakes adapted from Cooking Classy}

Click below to listen to or read Serial #18 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #18, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #18, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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