Brett of Van Fleet Street Designs shared this recipe that came from a team mate on the Bbest Team.  I joined that team a couple of years ago at Brett’s suggestion.   Brett has been a good friend and supporter.  She lost her way for a while tending to her farm on Farmville.  She became a addicted gazillionaire farmer there.  She must have gone to Face Book’s Farmer’s Anonymous.   She has returned to participate both on Bbest and on our Native American Forum.  Welcome back Brett!
I could say many good things about Brett, but then she never says good things about my photography…….so we will let her cupcakes and her work sing her praises….LOL  (Just kidding of course!  I have many good things to say about her and her work!  I own several of her pieces.)
Banana Pudding Cupcakes

Ingredients
• 24 paper liners for cupcake pans
• 36 vanilla wafers
• 3 medium-rip bananas
• 1 package (18.25 ounces) plain yellow cake mix
• ½ cup vegetable oil
• ¼ cup milk
• 3 large eggs
• 1 teaspoon pure vanilla extract

Filling
• 2 cups milk
• 1 package (3 ounces) cook and serve vanilla pudding mix
• 3 Tablespoons butter
• 1 teaspoon pure vanilla extract

Topping
• 1 cup heavy (whipping) cream
• 1 Tablespoon sugar
• 2 medium-size ripe bananas cut into 24 slices

Directions
Heat oven to 350 degrees F. Line 24 cupcake cups with paper liners. Count out 12 vanilla wafers for the garnish and set them aside. Place the remaining 24 vanilla wafers flat-side down in the bottom of the cupcake liners. Set the pans aside.

Prepare the cupcake batter: Slice the bananas and place them in a large mixing bowl. Mash with a potato masher or fork until the bananas are smooth, 1 minute; you will have about 1 ¼ cups. Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides. Increase mixer speed to medium and beat 2 minutes mode. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it ¾ of the way full. (You will get between 22 – 24 cupcakes.) Place pans into the oven.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool. [At this point, the recipe has loosen the paper liners so you can ultimately remove them – I didn’t do that.]

Prepare the filling: Place the mild in a medium size saucepan. Whisk in the pudding mix and place the pan over medium heat. Continue to shisk as the mixture comes to a full boil, 3 to 4 minutes. Remove the pan from the heat and stir in the butter and the vanilla. Pour the pudding into a bowl to cool for 20 minutes.

Prepare the topping: Place a large mixing bowl and electric mixer beater(s) in the freezer to chill. Put the 12 vanilla wafers into a plastic bag and crush. Remove the bowl and beaters from the freezer. Pour the cream into the bowl and beat on high speed until thickened, 1 ½ minutes. Stop the machine and add the sugar. Beat on high speed until stiff peaks form, 1 – 2 minutes more.

Assemble the cupcakes: Remove the paper liners if desired. Spoon ½ cup of the cooled pudding into a pastry bag fitted with a wide tip. (I used a plastic bag and a funnel). Pipe a generous amount of pudding into the cupcake through the center of the top (1 to 2 Tablespoons), allowing about 1 teaspoon of the pudding to overflow onto the top surface of the cupcake. Repeat with the remaining cupcakes. Sprinkle the vanilla wafer crumbs on top of the pudding. Dollop about 1 Tablespoon of whipped cream on top of the crumbs.

At this point I stopped and covered the cupcakes and put them in the fridge. The next day, just before serving, I stood a banana slice in the whipped cream.

Store these cupcakes, without the banana garnish lightly covered in the refrigerator for 1 day. Add the banana slice just before serving.

 
Brett lives near Des Moines, Iowa.  She says, ”

I am lost in a cornfield in Iowa.  I was lost in the desert in Tucson for many years.  Prior to that I lived in Portmouth, New Hampshire.  I was born and raised in Southern New Jersey.  She also says, I was a skeleton in my previous life”.  I guess that is why she paints them so well.
A sample of her art:
 
 
Sunbathing (Original Acrylic Painting)
 
Brett also has a supply store on Etsy.  She sells ACEO envelopes and beads.
Seed Beads (destash)
 
To see more of her work, visit www.vanfleetstreetdesign.etsy.com
and to view her supply offerings go to www.suppliesonhand.etsy.com
 
Brett, wado for sharing the recipe, being my fried, and a friend to the Native American community. 

 

 

 

 

 

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