BANANA CREAM PIE CUPCAKES

The cupcakes are stacked up with cream pie filling. You parents this is the stuff dreams are made of. So extraordinary. Besides, don't be frightened to make it in case you haven't already, it really is basic. Some sugar, milk and cornstarch are warmed to a stew. You have to get that sugar relaxed and the cornstarch a-thickening. Next, you incorporate a touch of the hot milk mix to the eggs. It's called treating the eggs. Check whether you essentially throw the eggs in there, you get singed eggs. That won't be luscious in a cupcake. When you incorporate a pinch of hot milk to the eggs first, you progressively warm them. By then, when they are added to the hot mix, they don't scramble. The whole mix is risen for a few minutes to thicken everything, by then you incorporate a bit of margarine and vanilla and set it aside to cool. At the point when it's at room temperature, you'll incorporate a dash of whipped cream to get that delicacy and extra wealth. Sheer baked good heaven.

Also, a short time later there's the icing. It has a riddle fixing I understand you've been failing miserably to find a few solutions concerning. It's banana chip pieces! Truth is stranger than fiction, banana chips that were beat up in a sustenance processor to get scraps. I required an incredible banana season in the icing, yet not fake and not with beat bananas. So banana chips! They realized the perfect outcome! The sustenance processor has' a provoking circumstance to manage – they aren't the least requesting things to squash. It'll get uproarious. In any case, they pound! Additionally, they are shocking in the icing! In addition, as the icing sits, it hints at progress.

These Banana Cream Pie Cupcakes are stunning – my new most adored point of fact! They are made with a banana cupcake, cream pie filling and a banana icing with a secret fixing that gives it the best flavor!

INGREDIENTS
BANANA CUPCAKES :

• 10 tbsp (140g) unsalted butter, room temperature
• 1 cup sugar (207g)
• 1 tsp vanilla extract
• 1 large egg white
• 1 large egg
• 1 2/3 cups (217g) all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) mashed bananas (the riper, the better)
• 1/2 cup (120ml) milk
• 2 tbsp (30ml) water

CREAM FILLING :

• 1/4 cup (52g) sugar
• 1 tbsp cornstarch
• 3/4 cup (180ml) milk
• 1 egg yolk, lightly beaten
• 1 tbsp (14g) salted butter
• 1/2 tsp vanilla extract
• 1/4 cup (60ml) heavy whipping cream
• 2 tbsp powdered sugar

BANANA FROSTING :

• 1/2 cup (112g) salted butter
• 1/2 cup (95g) shortening
• 4 1/2 cups (518g) powdered sugar
• 1 tsp vanilla extract
• 3/4 cup banana chip crumbs
• 5–6 tbsp (75-90ml) heavy whipping cream or milk

INSTRUCTIONS :
TO MAKE THE CUPCAKES :

1. Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add vanilla extract and mix until combined.
4. Add egg white and egg in two batches, mixing until combined after each.
5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined.
7. Add the milk and banana mixture and mix until well combined.
8. Add remaining dry ingredients and mix until well combined.
9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

TO MAKE THE FILLING :

1. Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
8. Gently fold the whipped cream into the cream filling.

TO MAKE THE FROSTING :

1. Beat butter and shortening together until smooth.
2. Add half of the powdered sugar and mix until smooth.
3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add remaining heavy cream, if needed and mix until smooth.

TO ASSEMBLE THE CUPCAKES :

1. Cut the core out of the cupcakes. I like to use a cupcake corer.
2. Fill the holes with about 1 tablespoon of cream filling.
3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.