Mascarpone Cream and Banana Cakes

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Mascarpone Cream and Banana Cakes
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
621
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie621 kcal(30 %)
Protein5.95 g(6 %)
Fat40.29 g(35 %)
Carbohydrates62.11 g(41 %)
Sugar added46.81 g(187 %)
Roughage0.51 g(2 %)
Vitamin A332.48 mg(41,560 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.92 mg(16 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.27 mg(11 %)
Vitamin B₆0.08 mg(6 %)
Folate38.57 μg(13 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.64 μg(1 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C1.71 mg(2 %)
Potassium92.32 mg(2 %)
Calcium85.75 mg(9 %)
Magnesium8.86 mg(3 %)
Iron0.73 mg(5 %)
Iodine16.57 μg(8 %)
Zinc0.15 mg(2 %)
Saturated fatty acids23.17 g
Cholesterol148.1 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2
very ripe Banana
3
1 teaspoon
cup
¾ cup
1 ¼ cups
1 teaspoon
For the topping
¾ cup
3 ½ cups
1 cup
To decorate
sugar sprinkle
How healthy are the main ingredients?
BananaeggsugarMascarpone

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 and baking powder and lightly 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: beat the butter until soft, then sift in the icing sugar.
7.
Gradually beat in the mascarpone and vanilla until smooth and creamy.
8.
Spoon into a piping bag with a small nozzle and pipe on top of the cakes. Scatter over the sugar sprinkles.