BananaChocolate Cupcakes
Ingredients for BananaChocolate Cupcakes
| Amount | Ingredient |
|---|---|
| 2nd Lime (organic) | 1st medium banana |
| 125 grams | soft butter |
| 100 grams | brown sugar |
| Salt | |
| 3rd Eggs (size M) | 100 grams |
| Flour | 75 grams |
| Delicate flowers Kölln flakes (fine wholemeal oat flakes) | 100 grams |
| ground almonds | 2 tsp |
| Baking powder | 75 grams |
| Chocolate drops (in the back shelf) | 200 grams |
| Double cream and cream cheese | 1 tbsp |
| Powdered sugar | 125 grams |
| Whipped cream | 50 g |
| toasted sliced almonds | 12th Paper baking cups |
BananaChocolate Cupcakes Directions
Preheat oven to 180 degrees (convection 160 degrees) Preheat. Paper baking cups in muffin wells a sheet set. Lime wash hot, pat dry. Rub a lime peel. Both lime squeeze. Banana peel, mash and mix with 2 teaspoons of lime juice.
Butter with sugar and a pinch of salt until creamy. Stir in mashed banana. Add the eggs gradually and stir until a light creamy consistency. Flour, oatmeal, ground almonds and baking powder and stir into the cream. Chocolate drops fold into the batter.
Pour batter into baking cups. In the oven 20-25 minutes until golden brown. Remove, let cool slightly, loosen cupcakes from the wells and cool on a wire rack.
Cream cheese with powdered sugar, lime zest and remaining lime juice until smooth. Whip cream until stiff and fold into the cream cheese. Cream spread on the cupcakes and garnish with toasted almonds.
