Mascarpone Cream and Banana Cakes
3,7 / 10
- For the cupcakes
- 2 very ripe Banana
- 3 eggs
- 1 tsp vanilla extract
- ⅔ cup butter
- ¾ cup sugar
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- To decorate
- sugar sprinkle
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
Mash the bananas.
Beat the eggs with the vanilla, butter and sugar in a mixing bowl until light and fluffy. Beat in the bananas.
Sift in the flour and baking powder and lightly mix, until just combined.
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.
For the topping: beat the butter until soft, then sift in the icing sugar.
Gradually beat in the mascarpone and vanilla until smooth and creamy.
Spoon into a piping bag with a small nozzle and pipe on top of the cakes. Scatter over the sugar sprinkles.