Banana Cream Pie Cupcakes
by bradmumpower in Cooking > Cupcakes
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Banana Cream Pie Cupcakes
Ingredients
CupCake:
1 cup Graham Cracker Crumbs
1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces salted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups yogurt (plain or vanilla)
Filling:
Box of Banana pudding of your choice
Meringue Topping
1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
1/2 teaspoon vanilla extract
6 tablespoons white sugar
1 cup Graham Cracker Crumbs
1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces salted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups yogurt (plain or vanilla)
Filling:
Box of Banana pudding of your choice
Meringue Topping
1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
1/2 teaspoon vanilla extract
6 tablespoons white sugar
Make the Cupcakes
Preheat the oven to 325 degrees
Line a cupcake or muffin pan with 10 cupcake liners.
Sift the graham cracker crumbs, flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside.
In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed, and add the graham cracker/flour mixture and yogurt, alternating between the 2, beginning and ending with the flour.
Fill 10 regular-size cupcakes just over 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely.
Note: It is best to bake the cupcakes a day in advance and let them cool over night in the fridge!
Line a cupcake or muffin pan with 10 cupcake liners.
Sift the graham cracker crumbs, flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside.
In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed, and add the graham cracker/flour mixture and yogurt, alternating between the 2, beginning and ending with the flour.
Fill 10 regular-size cupcakes just over 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely.
Note: It is best to bake the cupcakes a day in advance and let them cool over night in the fridge!
Make the Filling
Make your box of banana pudding as directed on the box. You can use instant or stove top pudding, which ever you prefer! I made stove top pudding in this recipe.
Go to Bed!
Let the pudding and cupcakes cool over night in the fridge.
Fill the Cupcakes
Make the Meringue Topping
In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff.
Spread over top of cupcakes. Brown in oven if desired. Or Brown with a kitchen torch if you have it.
In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff.
Spread over top of cupcakes. Brown in oven if desired. Or Brown with a kitchen torch if you have it.
Serve Your Creation!
Serve your cupcakes the same day as the meringue will not last much more than a day!
Enjoy!
Enjoy!