Banana Cream Pie Cupcakes

1 box Duncan Hines white cake mix
1 stick of butter, melted
3 eggs
1 cup water
2 ripe bananas, mashed
1 box of banana pudding

Preheat oven to 325. Line muffin cups with paper liners. (this makes slightly more batter than 24 cupcakes) Pour cake mix into a bowl and add melted butter, 3 eggs, pudding mix, mashed bananas and 1 cup of water. Mix on low for 1 minute. Scrape bowl and mix on medium for another minute. Spoon a heaping spoonful into the liners. They should be half full.

Bake for 18-24 minutes or until cupcakes spring back when lightly touched. Cool completely on cooling racks.

Banana Cream Pie Frosting Recipe

1 package instant banana pudding
1 cup fat free half and half (or milk)
1 tsp vanilla
1 container whipped topping
1/4 cup confectioners sugar

Mix pudding with half and half until thickened slightly; fold in whipped topping and confectioners sugar until frosting is creamy. Chill for at least 30 minutes to set. Then frost each cupcake. I like to put frosting into a large ziploc and snip a hole into the bottom corner and pipe onto each cupcake. Keep cupcakes in fridge until ready to serve. Serve with crushed vanilla wafers sprinkled on top if desired.



Linking here:
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Monday:
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Tuesday:
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Wednesday:
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Friday:
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Saturday:
http://www.bedifferentactnormal.com
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By now the obsession with ____ Velvet Cupcakes should not be shocking given that 2 of our 3 snobcakes fall into that category!! So no surprise that May's Snobcake is a Blue Velvet Cupcake recipe. A snobcake because look at that baby...have you ever seen such a dreamy blue before and again it's a velvet. Now with Memorial coming up I thought this would be super fun to add to your menu or picnic. It is not too 4th of Julyish but just right. This little pretty is from Sprinkle Bakes (how freaking cute is that name??) If you have never been to this site definitely one you will want to check out.

photo courtesy of Sprinkle Bakes

Blue Velvet Cupcakes

• 2 cups sugar
• 2 sticks butter, softened
• 2 eggs
• 1 Tbs. cocoa powder
• 1 Tbs. Wilton food coloring gel in Royal Blue
• Wilton food coloring gel in Violet – stick a toothpick in the bottle and use that amount
• a teaspoon or two of water
• 2 1/2 cups cake flour
• 1 tsp. salt
• 1 cup buttermilk
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• 1 Tbs. vinegar

Heat the oven to 350 degrees.  Put cupcake liners in the cupcake pans.
In a mixer bowl, cream the butter and sugar.  Add the eggs, one at a time, mixing well.  In a small bowl, mix the cocoa, food coloring gel and water together to form a paste.  Add to the ingredients in the mixer bowl and blend well.  Stir the flour and salt together and add to the wet ingredients, alternating with the buttermilk.  Mix well.  Blend in the vanilla.  In a small bowl, combine the baking soda and vinegar and then add that to the other ingredients in the mixer.
Fill the cupcake liners with batter, about 2/3 of the way full.  The batter will be thick.  Bake for 25-30 minutes or until a toothpick comes out clean.  Cool completely before frosting.  Makes 24 cupcakes.
For the frosting recipe go HERE.

Now I know one Snobcake a month is usually enough....but I couldn't resist this snobbly little thing I found on How Does She. (The link is below.) It too is equally as snobbish in that is adorable to look at and the recipe sounds delish. So here is one more that would be perfectly fitting for your Memorial Day get together.
Enjoy!!


How Does She

This is always one of my favorite posts of the month. I love baking cupcakes, well I actually love eating cupcakes more than I love the baking part, but let's not go there...and today we have a REALLY good cupcake recipe to share to with you. It is a version of Nothing Bundt Cake's Chocolate Chocolate Chip in a cupcake form...and topped with the cutest little baby bluebirds you will ever see. (I got the cupcake recipe from my sister-in-law and don't know where she got it from but am so glad she shared it with me!) Now the bluebirds are courtesy of our hero Martha. The two combined become nothing less than a snobcake. The recipe for the cupcake will follow. A word to the lazy (which I fall into that category more times than not so don't knock it...if the darling little bluebirds are just too cute to make if you know what I mean, I have also topped these babies with the Cadbury milk chocolate eggs to the delight of my snobbish and lazy self!!)

Chocolate Chocolate Chip Cupcakes

1 pkg devil's food cake mix
1 pkg instant cho pudding mix
1 C sour cream
4 lg eggs
1/2 C water
1/2 C oil
1 1/2 C mini choc chips
Frosting if not using bluebird frosting:
2 8 oz pkg cream cheese softened
1/2 C butter softened
3-4 C powdered sugar
2 tsp vanilla extract

Mix first six ing together with a beater. Add choc chips. Pour into lined cupcake pan. Cook in oven at 350 degrees for 18-22 mins. Remove from oven. Let cool. Cover with saran wrap and let sit overnight in fridge before frosting. Frost as directed above or prepare this frosting. In med bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in powdered sugar. Start with 2 cups and gradually add until desired thickness. Keep in fridge til serving for best taste. Enjoy!

Linking up here today:



Linking here:
Sunday:
http://iheartnaptime.blogspot.com/
Monday:
http://craftomaniac.blogspot.com/, http://makingtheworldcuter.blogspot.com/, http://diyhshp.blogspot.com/, http://www.skiptomylou.org/, http://sumossweetstuff.blogspot.com/
Tuesday:
http://todayscreativeblog.net/, http://ladybug-blessings.com/, http://tipjunkie.com/, http://www.sugarbeecrafts.com/
Wednesday:
http://eisymorgan.blogspot.com/, http://www.paisleypassions.blogspot.com/, http://somedaycrafts.blogspot.com/, http://www.bluecricketdesign.net/, http://www.mybackyardeden.com/
Thursday:
http://www.momnivores-dilemma.com/,  http://www.houseofhepworths.com/, http://nightowlcrafting.blogspot.com/
Friday:
http://www.whipperberry.com/, http://www.kojodesigns.blogspot.com/, http://www.thegirlcreative.com/,http://tidymom.net/, http://sassysites.blogspot.com/, http://shabbynest.blogspot.com/, http://tatertotsandjello.blogspot.com/, http://www.findingfabulousblog.com/
Saturday:
http://www.bedifferentactnormal.com

These charming little cuties are brought to us from Laura at  RealMomKitchen. She is always cooking up something special. I was smitten with these the moment I saw them. St. Patrick's Day can't get here soon enough!!


Lucky Green Velvet Cupcakes

• 1 Box yellow cake mix
• 4 eggs
• 1/2 Cup water
• 1/2 Cup vegetable oil
• 1 small box instant vanilla pudding mix
• 1/2 Cup plain yogurt or sour cream (I used light sour cream)
• 5-8 drops Green decorating paste (food coloring will work, just won’t be as bright green I used quite a bit of the regular food coloring to get that nice green color)
• cream cheese frosting (see recipe below)

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt.  Beat on medium for 1 1/2 minutes.  Slowly beat in 5-8 drops of green decorating paste until you get desired color of green.
2. Scoop batter into paper lined cupcake tins.  (I used my Demarle muffin tray so no need for liners, but I did place the cupcakes in liners after baking for the picture)  Bake for 15-18 minutes or until cooked through.  Let cool completely.
3.  Frost cupcakes with cream cheese frosting and add sprinkles if desired.
Cream Cheese Frosting

• 1 (8 oz) package cream cheese at room temperature
• 1/4 C butter (1/2 stick) at room temperature
• 4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
• 1 tsp vanilla
• 2 cups cool whip

o THIS LINK.

Enjoy

Our featured cupcake of the month is brought to you by a favorite site, RealMomKitchen (you must check her out).


But of course this is not just any red velvet cupcake...it is a snob cake. I will tell you why. First of all, it tastes divine. It is made with a cake mix--always a score in my book. But the frosting is what takes it to the snob level. And Laura at RealMomKitchen was genious when she put cool whip into cream cheese frosting. The coolness of keeping them in the fridge is another dirty little secret! Do make and you will be won over to this lovely little lady....our Red Velvet Cupcake.
Here is the recipe:

1. Prepare cake batter and blend dry pudding mix into batter before spooning into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
2. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
3. Frost cupcakes with frosting. Top with chocolate curls.(I tried to do chocolate curls.  I used a potato peeler on the square of Baker’s chocolate.  I ended up the more like shaved chocolate, not curls here.  You probably have to do curls the old fashioned way it you want nice curls) Keep refrigerated.