Instructions

CUPCAKES

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 cupcake pans with cupcake liners and set aside.
   
2. In a 4 cup liquid measuring cup, whisk together milk, egg whites and vanilla extract.
   
3. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute.
   
4. Reserve ½ cup of the milk mixture and pour the remaining in to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
   
5. Divide the batter evenly with a spring loaded ice cream scoop between the prepared cupcake pans and gently tap cake pans on the counter to settle the batter. Bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 12 to 15 minutes, switching and rotating pans halfway through baking.
   
6. Let cakes cook in their pans on wire racks for 5 minutes. Invert cupcakes on wire racks to cool completely, about 2 hours.
   

BANANA PUDDING FILLING

1. Peel and slice 2 bananas about ½ inch thick. In a medium saucepan, melt 1 tablespoon butter over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half and half and bring to a boil for about 30 seconds. Remove from the heat and let sit for 40 minutes.
   
2. In a large bowl, whisk together the sugar, egg yolks and salt until combined. Add in cornstarch and whisk. Pour the cooled half and half mixture through a sieve over the egg yolk mixture, being sure not to press on the bananas. Whisk to combined and toss out cooked bananas.
   
3. Transfer mixture to a medium saucepan and attach a candy thermometer to the saucepan. Cook mixture over medium heat, whisking constantly until the mixture reaches 180 degrees, about 4 to 6 minutes. Remove from the heat and whisk in vanilla and the remaining 3 tablespoons butter. Set a sieve over a bowl and pour the filling through it to remove any clumps that may have formed. Place a piece of plastic wrap directly on top of the filling and chill in the refrigerator for about 1 hour.
   

WHIPPED CREAM

1. In the bowl of a stand mixer with the whisk attachment attached, combine the sugar, salt, cram and vanilla extract and mix on medium-low speed for 1 minute. Increase the mixer speed to medium-high and whip until the cream is thick and holds firm peaks, about 3 minutes.

ASSEMBLE

1. Prepare a piping bag with a coupler attached and fill with filling. Cut a cone of cake out of the middle of each cupcake. Trim off the cone of cake and reserve the flat circular piece. Pipe filling into each cupcake and place the circular piece of cake back on top.
   
2. Attach Ateco piping tip #828 to a piping bag and fill with whipped cream. Pipe swirls on top of each cupcake. Garnish with cookie crumbs and a Vanilla Wafer and serve.