Page 202 - Cupcakes

4. Meanwhile, prepare the filling: Place the milk in a medium-size saucepan.
Whisk in the pudding mix until incorporated. Place the pan over medium heat
and continue to whisk as the mixture comes to a full boil, 3 to 4 minutes.

Remove the pan from the heat and stir in the butter and vanilla. Pour the pudding
into a medium-size bowl to cool for 20 minutes.

5. Meanwhile, prepare the topping: Place a large mixing bowl and electric mixer

beaters in the freezer to chill. Place the reserved 12 vanilla wafers in a small
plastic bag and crush by rolling over the bag with a rolling pin. Remove the bowl
and beaters from the freezer. Pour the cream into the bowl and beat on high
speed until the cream has thickened, 1½ minutes. Stop the machine and add the
sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2
minutes more.

6. To assemble the cupcakes, remove the paper liners and place the cupcakes on
a serving platter. Spoon ½ cup of the cooled pudding into a pastry bag fitted with
a wide tip. Pipe a generous amount of pudding into the cupcake through the
center of the top (1 to 2 tablespoons), allowing about 1 teaspoon of the pudding
to overflow onto the surface of the cupcake. Repeat with the remaining
cupcakes. Sprinkle the vanilla wafer crumbs on top of the pudding. Dollop about
1 tablespoon of the whipped cream on top of the crumbs. Just before serving,