Banana Pudding Cupcakes
These are simple as pie...except they're cupcakes. (I'm too funny.)
FOR CUPCAKES
You will need:
1 box of mini vanilla wafers (For topping and bottom of batter)
1 box of yellow cake mix
3 eggs
1 cup water
1/4 cup vegetable oil
1/2 small box of banana pudding mix (I used Jello brand banana cream pudding mix.)
Preheat oven to 350°F
Fill your pan with muffin tins and add a vanilla wafer or two to the bottom of each paper.
Mix everything for the batter together and place into muffin tins. Don't overfill! Just over half way is perfect, and try to make every tin equally filled with batter. Your cupcakes are much cuter and more professional looking when they're uniform. Bake for 18-20 minutes. Let them cool.
FOR ICING
You will need:
Remaining banana pudding powder
1 cup of Crisco
1 teaspoon vanilla (Imitation does not do it justice.)
4 cups powdered sugar
1/3 cup milk
Mix first three ingredients in a standup mixer. Alternate adding powdered sugar and milk until the frosting is creamy but still thick enough to stay on your cupcakes.
I used the biggest round tip I have for the icing and just made swirls. Sorry I don't have more pictures. It is best to practice a few times before you get started. However, if you mess up just scrape the icing off and start over. Always add the "messed up" icing back to your bowl so you can fill your icing bag when it gets empty.
FOR TOPPING
Sliced banana
Mini vanilla wafers
Only add a sliced banana if the cupcakes will be eaten immediately. If not, the banana slices get slimy and brown. Who likes that??
Two mini wafers beside each other are just as cute and last much longer.
This recipe makes 2 dozen cupcakes.
FOR CUPCAKES
You will need:
1 box of mini vanilla wafers (For topping and bottom of batter)
1 box of yellow cake mix
3 eggs
1 cup water
1/4 cup vegetable oil
1/2 small box of banana pudding mix (I used Jello brand banana cream pudding mix.)
Preheat oven to 350°F
Fill your pan with muffin tins and add a vanilla wafer or two to the bottom of each paper.
Mix everything for the batter together and place into muffin tins. Don't overfill! Just over half way is perfect, and try to make every tin equally filled with batter. Your cupcakes are much cuter and more professional looking when they're uniform. Bake for 18-20 minutes. Let them cool.
FOR ICING
You will need:
Remaining banana pudding powder
1 cup of Crisco
1 teaspoon vanilla (Imitation does not do it justice.)
4 cups powdered sugar
1/3 cup milk
Mix first three ingredients in a standup mixer. Alternate adding powdered sugar and milk until the frosting is creamy but still thick enough to stay on your cupcakes.
I used the biggest round tip I have for the icing and just made swirls. Sorry I don't have more pictures. It is best to practice a few times before you get started. However, if you mess up just scrape the icing off and start over. Always add the "messed up" icing back to your bowl so you can fill your icing bag when it gets empty.
FOR TOPPING
Sliced banana
Mini vanilla wafers
Only add a sliced banana if the cupcakes will be eaten immediately. If not, the banana slices get slimy and brown. Who likes that??
Two mini wafers beside each other are just as cute and last much longer.
This recipe makes 2 dozen cupcakes.
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