Easter cupcakes

Easter cupcakes

30 Min. Active
1 hr Total
626 kcal per piece
vegetarian
Nutritional value / piece: Fat: 45 g, Carbohydrate: 44 g, Protein: 9 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • 12-hole muffin tin (each hole approx. 7 cm in diameter)
  • Bowl
  • Cooking spoon
  • Fork
  • Knife
  • Mixer
  • Piping bag
  • Rubber spatula
  • Teaspoon
  • Whisk
  • Cutting board
  • Kitchen scales

Ingredients

12 pieces

Hint:


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
kochen@bettybossi.ch

Banana

2 ripe bananas
1 cup sour single cream (200 g)

Cake batter

150 g butter, soft
1 cup sugar (200 g)
2 pinches salt
3 eggs
2 cups white flour (250 g)
2 ½ cups coconut flakes (200 g)
1 tsp baking powder

Frosting

100 g coconut strips
125 g butter, soft
70 g icing sugar
200 g double cream cheese
some sugar egg

How it's done

The kids can help at the marked areas .

Banana

2 ripe bananas
1 cup sour single cream (200 g)

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.

Cake batter

150 g butter, soft
1 cup sugar (200 g)
2 pinches salt
3 eggs
2 cups white flour (250 g)
2 ½ cups coconut flakes (200 g)
1 tsp baking powder

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.

To bake

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.

Frosting

100 g coconut strips
125 g butter, soft
70 g icing sugar
200 g double cream cheese
some sugar egg

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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