Postre
Banana Pudding Cupcakes
55 minPara 18Nutri-Score E€€
E
55 min
55 minBanana Pudding Cupcakes
lo que necesita
Ingredientes
French vanilla cake mix (one box)Panadería1 pieza
eggs (at room temperature)Lácteos3 piezas
milkLácteos240 ml
butter (melted)Lácteos75 g- banana cream pudding mix (one box, dry)Despensa1 pieza
- butter (softened)Lácteos225 g
cream cheese (softened)Lácteos225 g- banana extractDespensa15 ml
- powdered sugar (sifted)Despensa300 g
yellow food coloring (a few drops)Otro2 ml- heavy cream (cold)Lácteos240 ml
- vanilla pudding powderDespensa30 g
- vanilla extractDespensa15 ml
- cookies (crushed, for coating and topping)Panadería100 g
por ración
Nutrición
300kcal
- Carbohidratos
- 34 g
- Proteínas
- 3 g
- Grasas
- 17 g
lo que usará
Utensilios
Bol ×3
Molde para magdalenas- Batidora de varillas
Horno- ice cream scoop
paso a paso
Preparación
- Paso 1
Make the cupcake batter
- In a bowl, combine the French vanilla cake mix, eggs, milk, melted butter and banana cream pudding mix.
- Mix until light and fluffy.
- Paso 2
Fill the cupcake tin
- Use an ice cream scoop or measuring cup to portion the batter into the cupcake tin so all cupcakes are the same size.
- Paso 3
Bake the cupcakes
- Bake at 325 °F until a toothpick inserted comes out clean.
- Set aside to cool.
- Paso 4
Make the banana cream frosting
- In a bowl, cream together the softened butter, cream cheese and banana extract.
- Add the powdered sugar and mix until fluffy.
- Add a few drops of yellow food coloring and mix well.
- Paso 5
Make the whipped frosting
- In a bowl, whip the heavy cream with the vanilla pudding powder and vanilla extract until stiff peaks form.
- Paso 6
Assemble the cupcakes
- Frost the cooled cupcakes with the banana cream frosting and roll the edges in crushed cookies.
- Top with the whipped frosting and add a cookie.