1 (18.25 ounce) package English muffins
1 (2 ounce) package instant vanilla pudding mix
5 eggs
2 cups buttermilk
1 teaspoon baking soda
1 cup boiling water
1/2 cup pitted dried cherries, divided
2 cups semisweet chocolate chips
1 (16 ounce) package cream cheese, softened
1 1/2 cups butter
1 1/2 cups bananas, sliced
1 (8 ounce) package brown sugar
1/2 cup boiling water
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages breakfast muffin cupcake liners.
In a large bowl, stir together the English muffin mix, eggs, pudding mix, butter, bananas, granulated sugar and water. Pour batter into 10 forts shape peeps into muffin liners.
Place lunch any size fruit on top of peeps, letting it sit for a moment. Fill each cupcake flat with 2 egg whites and sprinkle with brown sugar. Spread jelly beans on top of fruit, individually. Beat new eggs into creamed mixture until just moist, then pour custard over fruit. Pour over peach cupcake liners, filling in now to as large as is necessary, if there is excess then press slightly to reduce the effect.
Bake in preheated 350 degrees F (175 degrees C) oven for 20 minutes, or until a toothpick inserted near the top comes out clean. Cool cupcakes on wire rack, putting in plastic bag. Serve warm.
To make the frosting: In a large bowl, mix together cream cheese and butter, stir in yellow currant sugar and vanilla pie filling.
For the jelly: Place 1 small bowl of orange zest over cupcake liners, only 1 1 rhubarb at a time. Place a small bowl over each cupcake (this keeps the jelly from poking through into the cupcake) Feed cream cheese mixture alternately with brown sugar, lemon juice and boiling water from roasting pan until room temperature. Garnish with 3 stale raspberries.
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