EatBay! Share Your Favorite Recipes

Prepare filling -- in a sauce pan, whisk together sugar, cornstarch, salt and milk until well combined. Over medium heat bring mixture to a light simmer. Gradually add half of the warm milk mixture to the egg yolks, whisk continuously. Return mixture to the pan. Cook mixture over medium low heat, stir continuously until it thickens. Remove from heat, stir in butter and vanilla. Pour pudding in a small bow, cover, place in refrigerator for at least 2 hours or overnight.

Prepare cupcakes -- in a bowl, combine butter, banana and sugar; beat on medium speed until smooth. Add eggs one at a time; beat well after each addition, beat in vanilla.

In a second bowl, stir together flour, baking powder, baking soda and salt. Gradually add flour mixture to the banana mixture alternating with the milk, beginning and ending with flour mixture.

Place 15 paper cups in muffin tins. Place 1 vanilla wafer in the bottom of each cup. Spoon ¼ cup batter over each wafer. Bake in a preheated 350 degree oven for 20 - 24 minutes or until cupcake springs back when touched. Remove from pan immediately, cool completely on a wire rack.

Carefully cut the centers out of each cupcake. Fill cupcakes with pudding.

Prepare frosting -- in a large glass bowl, combine sugar, water, egg white and cream of tartar. Beat on low speed for 2 minutes. Bring 1 cup water to a boil over medium heat. Place the bowl over the pot. Beat mixture on high until stiff peaks form and mixture reaches 145 degrees. Remove the bowl from the pot, beat the mixture for 5 minutes more or until it reaches a spreading consistency. Pipe frosting over each cupcake.

Store covered in a airtight container in the refrigerator.