So…my brother got married this weekend!!! He and his beautiful wife had mini cupcakes instead of a traditional cake, and they were all vegan. I dunno why everyone didn’t eat 10 of them each, but we ended up having about 80 leftover. We tried our best to eat them, but we barely made a dent before they got stale. Luckily, like stale bread, there are uses for stale cupcakes. In this case, Stale Cupcake Bread Pudding!
These are lemon frosted vanilla cupcakes, and I even found a way to use some of the frosting.
By the time we’re finished with these crusty old cupcakes, they’ll be tender and moist, covered in a delicious creamy sauce.
Stale Cupcake Bread Pudding
8 to 10 mini cupcakes
1/4 C + 2 Tbsp frosting
1 can full fat coconut milk
2 bananas, mashed*
1 tsp vanilla extract
optional: 1/2 tsp cinnamon (depending on the flavor of cupcakes)
Preheat oven to 350.
Scrape frosting from cupcakes into a small bowl and set aside.
Quarter cupcakes and place them in a single layer in a greased 8″ square cake pan.
In a medium bowl, combined canned coconut milk, mashed bananas, vanilla extract, and optional cinnamon. Melt 1/4 C + 2 Tbsp frosting, stir into coconut milk mixture.
Pour coconut milk mixture over cupcakes, making sure cupcakes are completely covered.
Bake at 350 for approximately 40 minutes, or until the top of the pudding begins to brown. The pudding can be served warm or chilled.
*If you’re using a flavor of cupcake that won’t go well with banana, use a different egg replacer such as Ener-G, flax egg, or chia egg. WARNING: I tried using baking soda & vinegar as I do for my favorite cake, and it tasted TERRIBLE. There is nothing to counteract the baking soda, so that was the dominant flavor.
You could use the remaining frosting to ice the pudding, but it was too sweet for me.
What is your favorite way to give new life to leftovers?