What you'll need

Directions

Working Method

Line cupcake pan with paper liners.  Mix cake according to manufacturer’s instructions.  Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity.  Bake at 350°F until cupcakes spring back lightly when touched.  Let cool completely.

Mix together 1 lb. buttercreme and 1 oz. strawberry fruit bits.  Using a 1-inch round cutter, cut the center out of each cupcake.  Fill cavity with banana cream pie filling.  Using a #8 grey scoop, place a scoop of prepared buttercreme on top of the cupcakes and drizzle with warmed fudge icing, sprinkle with peanuts and top with a cherry.

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