Banana Cupcakes
0
2729
Kitchen
American
Calorie content
184.9 kcal
Portions
12 port.
Cooking time
80 minutes
Proteins *
4.5 gr.
Fats *
7.8 g
Carbohydrates*
37.2 g
Here's a recipe for delicious banana-filled cupcakes. Delicate and crumbly inside, they go well with the airy ice cream based on sour cream and butter. Cupcakes will be a great portioned dessert on the festive table, which is also convenient to use at children's parties or matinees.
Ingredients
Cooking process
We put paper forms in a baking dish for cupcakes and fill them 2/3 with dough. We put the cupcakes to bake in an oven preheated to 180 degrees for 15-17 minutes. Remove the finished cupcakes from the oven and leave for 5-10 minutes to cool slightly. Then we put them on a wire rack and leave for 30-40 minutes.
To prepare the cream, put sour cream, flour and vanillin, egg and sugar in a saucepan. Mix all ingredients well and put on low heat. When the mass starts to heat up, it becomes liquid, stir it with a silicone spatula and continue to warm it up. Then lumps will begin to form in the cream, after which the mass will begin to thicken. After stirring on the cream, traces of the spatula begin to remain, remove it from the heat. Let the cream cool for 20-25 minutes. Put the softened butter in the mixer bowl, turn it on at a high speed and beat it white. Then, without stopping whipping, add one tablespoon of cream to the butter, whisking for about a minute each time. Put the finished cream in a pastry bag with a nozzle and put it in the refrigerator for 40-50 minutes. Then we take it out of the refrigerator and leave it at room temperature for 15 minutes, after which we decorate the cupcakes.