Banana Cupcakes with Whipped Cream

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Banana Cupcakes with Whipped Cream
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
339
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie339 kcal(16 %)
Protein4.24 g(4 %)
Fat21.15 g(18 %)
Carbohydrates34.42 g(23 %)
Sugar added12.41 g(50 %)
Roughage1.36 g(5 %)
Vitamin A239.89 mg(29,986 %)
Vitamin D0.93 μg(5 %)
Vitamin E1.87 mg(16 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.78 mg(15 %)
Vitamin B₆0.19 mg(14 %)
Folate44.89 μg(15 %)
Pantothenic acid0.36 mg(6 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C4.35 mg(5 %)
Potassium215.97 mg(5 %)
Calcium49.84 mg(5 %)
Magnesium18.22 mg(6 %)
Iron0.83 mg(6 %)
Iodine22.84 μg(11 %)
Zinc0.24 mg(3 %)
Saturated fatty acids12.84 g
Cholesterol101.03 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2
very ripe Banana
3
1 teaspoon
cup
cup
1 ¼ cups
1 teaspoon
1 teaspoon
ground cinnamon
For the topping
1.333 cups
cream (48% fat)
2 tablespoons
To decorate
12 slices
How healthy are the main ingredients?
BananaeggsugarcinnamonBanana

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Mash the bananas.
3.
Beat the eggs with the vanilla, butter and sugar in a mixing bowl until light and fluffy. Beat in the bananas.
4.
Sift in the flour, baking powder and cinnamon and mix until just combined.
5.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: whisk together all the ingredients until smooth and thick. Spread on top of the cakes and place a banana slice on top.