Banana Cupcakes

Name: Banana Cupcakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 3 pcs Small eggs; 2 pieces banana; 50g butter; 50ml Light cream; 50g brown sugar; 30g White sugar; A small amount Vanilla extract; 1TSP Baking powder; 1TSP yeast

by Lazy

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The first time I made a cake in my life, I was doing it while exploring, and there were many failures, but the cake was still quite beautiful. I like it very much. It can be called a zero-failure cake! "

Banana Cupcakes

1. After the butter has softened at room temperature, stir until smooth.

2. Add brown sugar in 3 times and stir until smooth.

3. Be sure to stir well each time before adding the remaining brown sugar, stirring until smooth.

4. Add the egg yolk in 3 times, stirring each time until the egg yolk is no longer visible, then add the next one.

5. Put the bananas in a fresh-keeping bag and crush them into puree.

6. Put the mashed banana into 4 and mix well.

7. Add whipped cream and vanilla extract and stir well.

8. Beat the egg whites until hard foaming.

9. Add egg whites and stir in 3 times.

10. Add baking powder and yeast powder to flour and mix well.

11. The flour is sieved and stirred, also divided into 3 times. Steps 9 and 11 are carried out alternately.

12. Stir gently and evenly.

13. Add the cake batter to the paper cup and fill it up. I added shredded coconut and strawberries for decoration. Oven at 170 degrees for 20-25 minutes.