These scrumptious Banana Pudding Cupcakes are a hand crafted cupcake loaded up with banana pudding and finished off with a delicious buttercream. The ideal handheld sweet for banana darlings!
INGREDIENTS : ( servings 14 )
1 1/2 cup regular baking flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking pop
1/2 teaspoon salt
2 teaspoons vanilla concentrate
2 eggs marginally beaten
1/2 cup milk
1/2 cup water
1/4 cup vegetable oil
3.4 oz bundle moment banana pudding
2 cups milk
1 cup unsalted spread, relaxed
1 teaspoon banana remove
1 squeeze salt
4 cups powdered sugar
2-4 tablespoons milk
Preheat the stove to 350F degres.
Line a 12 count biscuit tin with paper liners, put away.
In a bowl, whisk together the flour, sugar, baking powder, baking pop and salt. Add to the bowl of a stand blender.
Include the leftover fixings and beat until smooth.
Fill the cupcake liners ⅔ full with cupcake player and prepare for 18-20 minutes until somewhat brilliant and tops spring back when contacted.
Eliminate from the stove and cool in the search for gold minutes then, at that point, move to a wire rack to totally cool.
To make the pudding include pudding blend and milk in a bowl just until put then set away.
To make the buttercream, beat together the spread, vanilla concentrate, almond concentrate and salt for around 2-3 minutes until lighter in variety.
Include the powdered sugar each cup in turn until consolidated.
Include the milk each tablespoon in turn until wanted consistency is reached. Then beat for 2-3 minutes to get it ready quite cushioned.
When cupcakes are cool, center out the focuses and load up with pudding and spread pudding over the highest points of cupcakes to the sides (you will have pudding extra.)
To ice cupcakes: place buttercream into a channeling sack fitted with and open star tip (Wilton 1m) and pipe onto highest points of cupcakes and top every cupcake with an entire vanilla wafer and a cut of banana.