Banana and egg cupcakes
0
1415
Kitchen
American
Calorie content
347.9 kcal
Portions
18 port.
Cooking time
60 minutes
Proteins *
11.5 g
Fats *
16.1 gr.
Carbohydrates*
68.1 g
And again we are here with banana cupcakes. This time, in addition to bananas, we will add dark chocolate to the dough, the pieces of which are perfectly combined with the delicate texture of the banana dough. Let's add two creams to the cupcakes: a delicate cream cheese based cream and a denser one based on boiled condensed milk. A stunning combination of two creams with different textures and a delicate banana cupcake create a dessert perfect in taste and design that will not leave you indifferent.
Ingredients
Cooking process
Finely chop the chocolate bar with a knife and add to the dough. Mix the ingredients well again. We put paper inserts in a baking dish for cupcakes and fill them 2/3 with dough. We put the form in an oven preheated to 180 degrees and bake the cupcakes for 25-30 minutes. We check the readiness with a toothpick.
At this time, let's start preparing the cream. Put softened butter at room temperature, which we took out of the refrigerator in advance, in a deep bowl. Add powdered sugar to it and beat it white with a mixer. Then add cream cheese and combine the ingredients until smooth, beating them with a mixer for 2-3 minutes. To prepare the second cream, combine softened butter and boiled condensed milk in a bowl and beat for a few minutes.
We place both creams in one pastry bag with a nozzle. To do this, gently spread the butter cream with a spatula in one side of the bag, and squeeze the cream with condensed milk, laid out in another bag, upward, filling the other side of the bag. Thus, when pressing on the bag, we will simultaneously release two creams.
