The first time I made these…. it was a total mess. I was given such a short notice that I needed to bake something for the following day. The second time was so much better. The last time I made them
Banana Cream-filled Cupcakes
The Cake
Ingredients
3 ripe bananas
2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 stick softened, unsalted butter
3/4 cup sugar
3 eggs, separated
1 teaspoon vanilla extract
Preheat oven to 350. Line cupcake tins with paper muffin papers.
Mash bananas in a bowl, thoroughly with vanilla. Cream butter and sugar. Combine dry ingredients. Slowly add egg yolks to butter and sugar mixture. Mix in the bananas. Add flour mixture, in two parts, so that it gets well-combined. In a separate bowl beat the egg whites to soft peaks. Gently fold egg whites into the batter until all is well-blended.
Bake for 23-28 minutes and rotate the pan 180 degrees halfway though baking.
Bake for time stated above or until a toothpick comes up clean. Set aside and cool completely.
For the Pudding
Ingredients
1 3.4 oz package vanilla pudding
1 1/4 cup whole milk
1 teaspoon vanilla extract
Combine all ingredients and beat until thick. Refrigerate while the cupcakes cool. Use a pastry bag with tip to inject about two tablespoons of pudding into each cake. Be careful so that it doesn’t start coming out the other side. (yes, don’t ask)
The Frosting
Ingredients
1 cup heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Combine all ingredients and chill in the refrigerator while the cupcakes are cooling and the pudding setting. Frost the cupcakes.