lunedì 30 gennaio 2012

[17.52 e se trasformassimo la Banoffee Pie in Banoffee cupcakes??]

Londra (si...ancora!) mi ha ispirato in molti sensi, ormai si sa...
Una piacevole scoperta è stata la Banoffee pie che già mi aveva incuriosito in diversi blog americani/inglesi.
Siccome dalla regia mi avevano chiesto dei muffin alla banana.....IDEA! e se unissimo la Banoffee pie ai cupcakes????
E questo è stato il risultato...

[17.52 Banoffee cupcakes]                          For the English version scroll down!)

220 gr farina
115 gr zucchero
113 gr burro
3/4 cucchiaini lievito
1/2 cucchiaino bicarbonato
1 banana matura
2 yogurt alla banana
2 uova
1 pizzico di sale
Per il frosting:
250 ml panna da montare
zucchero a velo q.b.
scaglie di cioccolato fondente
Per la farcitura:
dulce de leche

Preriscaldare il forno a 180°.
Cremare il burro e lo zucchero. Aggiungere le uova una alla volta e mescolare.
Rendere la banana in poltiglia e unire al tutto.
In un'altra ciotola unire gli ingredienti secchi (farina, lievito, bicarbonato, sale).
Unire il composto secco a quello umido alternandolo con lo yogurt alla banana in 3 tempi, iniziando e finendo con la farina. Infornare per 20/25 minuti.
Una volta raffreddato il cupcake, usando un levatorsoli o semplicemente un coltello, togliere il cono interno e mettere un cucchiaino di dulce de leche ricoprendo poi con il cono tolto.
Preparare il frosting montando la panna e dolcificandola con lo zucchero a velo (se la panna non è già dolcificata).
Decorare con il sac a poche e finire con scagliette di cioccolato.

London (Yes. .. again!) Has inspired me in many ways ...
A pleasant surprise was the Banoffee pie which had already aroused my curiosity in various American/English blogs.
Since I was asked by my family for banana muffins ..... IDEA! and if we transform a Banoffee pie into cupcakes??
And this was the result ...

[17.52 Banoffee Cupcakes]
220 g flour
115 g sugar
113 g butter
3 / 4 teaspoons baking powder
1 / 2 teaspoon baking soda
1 ripe banana
2 banana yogurt
2 eggs
1 pinch of salt
For the frosting:
250 ml whipping cream
powder sugar q.b.
dark chocolate flakes
For the filling:
Dulce de leche

Preparation:Preheat the oven to 180 degrees.
Cremate the butter and sugar. Add the eggs one at a time and mix.
Mash the banana and add to the batch.
In another bowl combine the dry ingredients (flour, baking powder, baking soda, salt).
Combine dry and wet the mixture alternating with banana yogurt in 3 steps, beginning and ending with the flour. Bake for 20/25 minutes.
Once cooled, using an apple corer or just a knife, remove the cone and put a spoonful of dulce de leche and covered with the cone removed.
Prepare the frosting whipping the cream and sweetened with icing sugar (if not already sweetened whipped cream).
Decorate with pastry bag and end up with slivers of chocolate.

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