Intro: Banana Cream Pie Cupcakes
Step 1: Ingredients
1 cup Graham Cracker Crumbs
1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces salted butter
1 cup sugar
1 teaspoon vanilla extract
1 1/4 cups yogurt (plain or vanilla)
Box of Banana pudding of your choice
1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
1/2 teaspoon vanilla extract
6 tablespoons white sugar
Step 2: Make the Cupcakes
Preheat the oven to 325 degrees
Line a cupcake or muffin pan with 10 cupcake liners.
Sift the graham cracker crumbs, flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside.
In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed, and add the graham cracker/flour mixture and yogurt, alternating between the 2, beginning and ending with the flour.
Fill 10 regular-size cupcakes just over 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely.
Note: It is best to bake the cupcakes a day in advance and let them cool over night in the fridge!
Step 3: Make the Filling
Make your box of banana pudding as directed on the box. You can use instant or stove top pudding, which ever you prefer! I made stove top pudding in this recipe.
Step 4: Go to Bed!
Let the pudding and cupcakes cool over night in the fridge.
Step 5: Fill the Cupcakes
Step 6: Make the Meringue Topping
In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff.
Spread over top of cupcakes. Brown in oven if desired. Or Brown with a kitchen torch if you have it.
Step 7: Serve Your Creation!
Serve your cupcakes the same day as the meringue will not last much more than a day!