BANANA SPLIT CUPCAKES

Yield: 105 muffin-sized cupcakes

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Ingredients

Item/Count

Filling:
Real Fresh Banana Pudding 1 #10 can
Frosting:
Buttercream Frosting 53 cups
Cupcakes:
Cupcakes, Strawberry Cake, jumbo-sized (muffin-sized) 105 ea
Chocolate Syrup 52.5 fl oz
Caramel Topping 52.5 fl oz
Vanilla Wafers 105 wafers
Maraschino Cherries, stem on 105 cherries
Fresh Bananas, cut in ¼” slices 4 bananas
Peanuts, chopped 3 lb

Directions

  1. For the Filling: Transfer some of the pudding to a piping bag fitted with an appropriately-sized piping tip. Set aside.
  2. For the Frosting: Transfer some of the frosting to a piping bag fitted with your desired tip. Set aside.
  3. 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.
  4. Pipe 1 fl oz of the pudding filling into the cupcake holes.
  5. 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.