Monday, May 11, 2009

Recipes: Banana Cream Pie Cupcakes


These are possibly some of the best cupcakes I've made.  I'm just trying to make the people who couldn't come to Soren's party realize what they missed out on.  But seriously, they were amazing and come on, aren't those just about the cutest cupcakes you've ever seen?  They're vegan, but are surprisingly delicious and creamy and have no crazy ingredients. The key was the coconut milk whipped cream on top.  Even if you don't like banana cream pie, figure out some excuse to make this whipped cream.  You won't be sorry.  I made the pudding and cupcakes the night before and then filled and frosted them a couple hours before the party, and decorated them right before.  If you decorate too soon, the bananas get all gross and the cookie crumbs get soggy.  These are obviously not your middle of the week cupcakes, but are perfect for a special occasion or when you just really need a banana cream pie fix.

Banana Cream Pie Cupcakes

Cupcakes:


1 cup soy milk

1 tsp. apple cider vinegar

1 1/4 cups all-purpose flour

2 Tbsp. cornstarch

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

⅓ cup canola oil

¾ cup sugar

2 ½  tsp. vanilla extract


Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes. Beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes until a toothpick comes out clean. Transfer to a cooling rack, and let cool completely before frosting.

Pudding:

1 small box banana pudding, prepared as directed (I used light coconut milk because I had an opened can that I needed to use up, but you can used whatever milk you want.)

Whipped Cream:

2 cans coconut milk (Not light, I used Thai Kitchen brand because it seems to have the most thick part, which is all you use.)
1 cup powdered sugar
2 teaspoons vanilla extract 
Splash of soy creamer, or milky product of your choice

Put unopened cans of coconut milk right side up in the refrigerator overnight to help them separate.  Open the cans upside down and pour out the liquid.  You should be left with about half a can of very thick and creamy coconut milk in each can. Scoop into a bowl and beat for a minute or two until it is a little fluffy.  Add sugar, vanilla and soy milk and beat until it is the consistency of whipped cream; it should only take a few minutes.  It will keep in the refrigerator for several hours.

To Assemble:

Poke your little finger into the top of each cupcake and wiggle it around a little bit to make room for the pudding.  Fill a pastry bag (or ziplock bag with a hole cut in one corner works just as well) with the pudding and squeeze some into each cupcake through the hole.  Squeeze until you start to see the cupcake expand a little.  (Don’t worry about it if some oozes out of the top, you’re going to cover up the hole with whipped cream and then all your friends will think you are magical because you can get pudding inside cupcakes.)  Fill another bag with whipped cream (again, a ziplock back works here too, or you can just spread it on, but it won’t look nearly as pretty) and swirl generously on top of each cupcake.  Just before serving, stick a banana slice into the top and sprinkle crushed cookies.  I used Earth’s Best Vanilla Letter Cookies, but any vanilla cookie or graham cracker type thing will work.  If it is warm, you probably will need to keep them in the refrigerator until you serve them. 

4 comments:

Dyami said...

There's a little bakery kiosk that just opened in the mall with cakes and cupcakes- This are WAY CUTER!!! you need a little shop for all your creations!!

I always tell me girlfriends here that one day we'll get a little boutique where everything in the place is for sale- refinished furniture, decor, jewelry, crafts, clothes, bags, baked goods- Hmmm? How could we include you from across the country? If it ever happens that is.

Barry said...

Thanks for posting this recipe. These were crazy delicious cupcakes (as were the peanut butter chocolate cupcakes). And while finding out that you wiggled your fingers inside my cupcake does kind of ruin the mystery, I still think they were pretty magic.

Bonnie said...

These were seriously the best cupcakes I've ever had. I'm so glad you posted the recipe!

barry said...

Amelia made these cupcakes last weekend for a friend's baby shower (and a few extras for us). Excellent as usual. Thanks again for the recipe.