Description
I suggest you try the cupcake, on the basis of the bean puree and banana, under the hood a gentle and light cream. It is perfect for a Cup of tea or coffee. The texture of the muffin is porous and slightly moist.
Ingredients
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Beans
70 g
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Butter
80 g
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Sugar
100 g
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Banana
1 piece
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Chicken egg
2 piece
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Flour
100 g
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Leavening agent
7 g
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Caramel
2 Tbsp
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Cheese
200 g
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Caramel
50 g
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Cream
150 ml
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Cream
100 ml
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Sugar
70 g
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Honey
40 g
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Salt
1 pinch
Cooking
First make salted caramel. Heat the cream with the honey and salt almost to a boil. In a saucepan melt sugar and wait when it will turn into caramel. Do all at the same time. Pour in the cream to the caramel, stirring quickly so the caramel does not become a crystal. Remove the caramel aside. For dough: beat soft butter with sugar.
Add eggs and again beat well.
Porirua blender banana and beans.
Add the puree to the egg mass. Pour in caramel and mix everything. Mix the flour with baking powder and small portions added to the mass, gently stir until smooth
Cake pan grease with butter and pour in it the dough and bake in a preheated 180 degrees oven for about 50-60 minutes. These muffins can be baked in smaller forms, then the baking time should be reduced.
Prepare the cream. Whisk the cream until peaks, add the salted caramel and the cheese, whisk well. Put into the fridge.
The finished cake let cool completely, cut the cake into 3 layers and sandwiched with cream.
The top of the cupcake decorate with the remaining cream. To remove the cake in the fridge before serving. Bon appetit!
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