Banana Cupcakes with Cranberries

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Banana Cupcakes with Cranberries
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Health Score:
4,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
12
for the dough
150 grams sugar
100 grams Whipped cream
20 grams butter
1 Vanilla bean (from the pod)
200 grams Pastry flour
2 teaspoons Baking powder
2 tablespoons cornstarch
1 small Banana
1 pinch salt
3 eggs
also
1 Muffin tin (12-well)
butter (for the pan)
Pastry flour (for the pan)
For the topping
200 grams powdered sugar (sifted, plus more as needed)
2 small egg whites
Cranberry
sugar
How healthy are the main ingredients?
sugarWhipped creamBananasalteggCranberry

Preparation steps

1.

Preheat the oven to 180°C convection (approximately 350°F). Butter the muffin tin and sprinkle with flour.

2.

Boil the cream with 100 grams of sugar (approximately 3.5 ounces) and the butter. Add the vanilla and simmer over low heat for 5 minutes. Cool to lukewarm.

3.

Mix the flour, baking powder and cornstarch. Peel the banana, puree it and blend with the vanilla cream, the remaining sugar, and the salt. Stir in the eggs, then stir in the flour mixture.

4.

Pour the batter into the muffin tins. Bake for 20-30 minutes on the middle rack. Allow to cool for 5 minutes in the pan, then remove and let cool completely on a wire rack.

5.

Stir the egg whites with the powdered sugar until thick and creamy. Spread this onto the cupcakes. Decorate with sugared cranberries. Allow to dry before serving.