- Butter - 150 Grams
- Bananas - 3 pieces
- Baking Powder - 5 Grams
- Eggs - 3 pieces
- Cream 20-22% - 100 Grams
- Sugar - 120 Grams
- Flour - 300 Grams
- Nuts - 70 Grams (almonds or others)
- Cream cheese - 250 Grams (for choice: mascarpone, Philadelphia, Hochland and others ..)
- Sugar powder - 100 Grams
Butter (room temperature) must be beaten with a mixer, add sugar and beat again to a lush mass. Bananas (best soft) must be ground to a puree and added to butter. In a mass with oil, we sift the flour with the baking powder. Mix it so that a dense, homogeneous mass is obtained. Then add the crushed nuts. It can be any nuts - and almonds, hazelnuts, and walnuts. Separately, you need to whip the whites and add cream there, then a little sugar and once again whisk to the air mass. To the bulk (test), add a quarter of the whipped proteins. Gently mix. Then we interfere with the remaining proteins. Then spread the dough into molds. Cupcakes should be baked in preheated to 180 degrees for about 45 minutes. While the cupcakes are baked, we prepare the cream. To do this, we mix the cream cheese in the bowl, add cream (100 g) and sugar powder one by one. Beat on LOW speed. It turns out a gentle cream. Keep the cream in the refrigerator and decorate it only after the cupcakes have completely cooled down. Decorate with a confectionery bag.
Servings: 5-6