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Banana Split Cupcakes
Using Real Fresh® Banana Pudding
Ingredients
Yield: 105 muffin-sized cupcakes
Filling:
1 #10 can
Real Fresh® Banana Pudding
Frosting:
53 cups
Buttercream Frosting
Cupcakes:
105 ea
Cupcakes, Strawberry Cake, jumbo-sized (muffin-sized)
52.5 fl oz
Chocolate Syrup
52.5 fl oz
Caramel Topping
105 wafers
Vanilla Wafers
105 cherries
Maraschino Cherries, stem on
4 bananas
Fresh Bananas, cut in 1/4" slices
3 lb
Peanuts, chopped
Directions
For the Filling: Transfer some of the pudding to a piping bag fitted with an appropriately-sized piping tip. Set aside.
For the Frosting: Transfer some of the frosting to a piping bag fitted with your desired tip. Set aside.
To Assemble the Cupcakes: Insert an apple corer into the center of the top of the cupcake. Push the corer into the cupcake, stopping ¼”- ½” from the bottom of the cupcake. Remove the cored center and reserve for other use. If necessary, enlarge the hole by using a finger to gently press on the walls of the hole and remove any remaining bits of cake. Repeat for all cupcakes.
Pipe 1 fl oz of the pudding filling into the cupcake holes.
Pipe ½ cup frosting over each cupcake, being sure to cover the hole. Drizzle ½ oz each of chocolate syrup and caramel topping over the cupcake. Then place one vanilla wafer, a slice of banana, and one cherry on top. Sprinkle 1 Tbsp of peanuts on top.