La ricetta Banana Bread Cupcake è un’interpretazione golosa di un classico, combianndo il sapore riconoscibile della banana成熟 with the depth of dark chocolate and walnuts, creating a texture that’s soft, fluffy, and moist. Perfect for snacks or dessert, these cupcakes are both nutritious and indulgent, thanks to the natural sweetness of bananas paired with rich cocoa. The preparation emphasizes a balance between creamy yogurt and butter, while the final touch with whipped cream cheese or meringue adds an elegant contrast to the rustic core. An ideal treat that balances simplicity and flavor.
- In a bowl, beat the egg yolks with sugar until light and fluffy, then mix in whole or vanilla yogurt with a wooden spoon.
- Add flour and baking powder, blending gently to form a smooth batter.
- Melt butter and incorporate it into the mixture, then mash bananas and incorporate them.
- Whisk egg whites with a pinch of salt until firm peaks form, then fold them into the batter gently using folding motions to preserve airiness.
- Chop dark chocolate and walnuts into flakes, and incorporate them into the batter without overmixing.
- Fill muffin cases (2/3 full), leaving space for膨胀.
- Bake at 180°C for 25 minutes. Cool slightly before decorating.
- Top each cupcake with frosting made from whipped cream cheese or meringue, piped using a star nozzle.
- Serve immediately or store in airtight containers for up to 3 days.
Per maggiori dettagli o varianti vai alla ricetta completa.
