These were inspired by my wedding cake- Cherry Chip Cake with Banana Mouse and Fresh Raspberries- oh yummy! One of my good friends is a pastry chef and she agreed to help me re-create my wedding cake in cupcake form! So here's how we did it:
We were making them to share with a large group at a concert in the park, so if you just want to do one batch, you can divide the recipe in half.
--2 Boxes of Betty Crocker Cherry Chip Cake Mix (if you have never had Cherry Chip, you are really missing out- so yummy!) Bake them as directed. Let cupcakes cool and using a pineapple core tool, remove a chunk of the middle (or spoon it out).
--Create the Banana Mousse filling: Using a large container of pudding, make banana pudding as directed- let it set in fridge while cupcakes bake. Then wisk up 1/2 pint of heavy whipping cream and fold them together. This gives more creaminess to the pudding and dilutes the flavor a bit. using a pipping bag (or fill a ziplock bag and cut off corner!)
--Make the Raspberry Frosting:
1 1/2 bags of 32 oz size- powdered sugar
3 sticks butter
3 Tbs milk
1 tsp. vanilla extract
12 oz frozen raspberries (no sugar added)
Mix together until creamy, using a pipping bag (or ziplock) frost onto cupcakes and chill until frosting hardens.
That's it! A few steps to this dessert, but you will love the outcome! Let me know if you make them & thanks for stopping by!