Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Peel the bananas, break into pieces, place in a bowl, mash with a fork. Add the sour single cream, mix together. , set aside. Rinse and dry the single cream pot, use as a measuring cup.
Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a hand mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the mashed bananas. Mix the flour, coconut flakes and baking powder, fold into the mixture using a rubber spatula. Line the muffin tin with paper cases. Spoon the cake batter into the muffin cases.
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
Toast the coconut strips in a frying pan without any oil until golden brown, leave to cool. Place the butter in a bowl and add the icing sugar. Using the whisk on a hand mixer, beat for approx. 2 mins. until light and creamy. Stir in the cream cheese. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Break the coconut strips into pieces, scatter on top, decorate with the sugar eggs.
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