Roasted Banana Cupcake with Banana Pudding and Vanilla Bean Cream Cheese Frosting

yields 18 cupcakes

Preheat oven to 400 F. Place 3 peeled bananas on a Silpat covered sheet tray. Roast the bananas for 15 min. Let cool.

Nilla Wafer Crust

1 cup crushed Nilla Wafers
1 oz butter, melted

Reduce oven temp to 350 F. Mix together crushed wafers and melted butter. Press a slight tbsp in the bottom of each paper lined muffin well. Bake for 5 minutes.

Cupcakes

2 cups cake flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
4 oz butter, room temperature
1/2 cup sugar
3 eggs, separated
4 oz sour cream
1 tsp vanilla

Sift together cake flour, baking soda, baking powder, and salt and set aside.

Cream together the butter and sugar for 3 min. Add egg yolks one at a time, scraping down when needed.

Add the roasted bananas and vanilla. Mix well.

Mix in the flour in three batches, alternating with the sour cream; beating until just combined after each addition.

In another mixing bowl, beat the eggs whites until the reach soft peak. Gently mix the egg whites into the batter.

Put one scoop of batter in each muffin well and bake for 19 minutes at 350 F.

Banana Pudding (for filling)

2 cups heavy cream
1 tsp banana extract
1/4 cup brown sugar
1/4 teaspoon salt
2 tbsp cornstarch

This makes enough for 4 dozen cupcakes. 

In a medium sauce pan combine the cream and extract and bring to a soft boil over medium heat.

In a small bowl combine the cornstarch, salt and sugar. Whisk to remove any and all lumps.

Once the cream is simmering, add the dry ingredients and whisk to combine. Boil gently for 1 minute. 

Pour into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until set, at least 3 hours.