Banana Pudding Cupcakes

First of all let me thank everyone for the thoughtful comments and all the sharing of my last post. It means so much to me to know that it was read and touched people. I am not always so sage-like but when I get into that mood I promise to share! Writing for this blog is not always easy. I love coming up with new recipes but due to money constraints I have to cook things my family will actually eat. To be honest most the time I would rather not have to cook so much but I have to and I do like sharing recipes and snatches of my daily life. I was trying to come up with some ideas for new posts and was asking friends and family for help. My kids just ignored me and the hubby had a few ideas but it was mostly for things that I imagine you can find on 100 other sites. Nobody really needs another recipe for pot roast even if mine is the bomb.  One of the few ideas I did have was for Banana Pudding Cupcakes. Sounded easy but was not. It took me four batches of cupcakes to get them right! In the end I had to discard the idea of using bananas in the cupcakes as the chemistry and weight of the bananas caused the cupcakes to fall as soon as you took them out of the oven. I also had to forego making the cupcakes from scratch because I just could not get the texture right when I added the pudding mix. So this recipe was a struggle! Three days of baking just for one recipe so I really hope you enjoy it because I just about gave the whole idea up! Not to mention my vow to give up wine went right out the window. You will need:

1 boxed cake mix (yellow, white, vanilla)

3 oz box of instant banana cream pudding mix

¾ cup of oil

¾ cup of milk

4 large eggs

24 Nilla wafers (Don’t go for those burnt cheap knock-offs or you will regret it!)

Disregard the directions on the cake mix! Just throw that sucker in the recycling bin right now. Preheat the oven to 350° and place cupcake liners into 2 cupcake tins. Place the Nilla wafers into the bottom of each cupcake liner with the rounded side facing up. Now mix all of the other ingredients together starting on low speed for 1 minute then on high for 3 minutes. Place about 1/3 of a cup of batter into each cupcake cup or make them ¾ full. Bake in the oven got 20 minutes or until a toothpick comes out clean. While these are cooling you can make the frosting. You will need:

1 package of cream cheese (8oz softened)

½ cup of white sugar

1 ½ teaspoon of vanilla

2 cups of heavy cream

24 miniature Nilla wafers (for decoration/optional)

Combine the cream cheese, sugar and vanilla. Beat these until they are smooth and then on medium speed slowly add in the cream. Once you get stiff peaks you are done. Frost the cupcakes and if desired top with the tiny Nilla wafers. These were a hit with everybody but I won’t each them because I hate bananas!

To all my loyal fans thank you. I will not be posting as often and the recipes may be few and far between. It is getting hard to come up with ideas and expensive to make the recipes. I need to go find a real job to help us get by. I am not quitting just taking a break so check back in or subscribe so that when I do post you will be sure not to miss it. And, this is really important, if you have a recipe you want please let me know!

For a copy of this recipe and many more you can purchase my cookbook for Kindle and soon in paperback!

One Comment Add yours

  1. Leslie Medina says:

    Actually- your pot roast IS the BOMB!- if you’re talking about the one cooked in wine… I forgot how to make it- you could go ahead and post it… I wouldn’t mind…

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