Easter muffin with raspberries and banana
Recipe for Easter cupcake with raspberries and banana
Ingredients
| FOR CAKES: |
| flour 250 g |
| sugar 180 g |
| butter 75 g |
| egg 3 pcs |
| salt ¼ tsp. |
| leavening agent 3 tsp. |
| milk 200 ml |
| bananas 2 pcs |
| vanilla 2 tsp. |
| FOR THE GLAZE: |
| cream cheese 250 g |
| butter 20 g |
| lemon zest 10 g |
| vanilla extract 1 tsp. |
| salt pinch |
| sugar 350 g |
| fresh raspberries 300 g |
Instructions
Step 1
In a large bowl, beat sugar and butter with a mixer. One at a time, add the eggs and mix constantly. In another bowl, combine the flour, baking powder and a pinch of salt. Stir with a whisk.
Step 2
In yet another bowl, combine the milk, bananas (mash them with a fork) and vanilla. All of this should be mixed well too. Alternately add the flour and milk mixtures to the sugar and butter, mixing thoroughly after each spoonful. The dough should turn out homogeneous, without lumps.
Step 3
Pour the batter into an oiled mold and bake for about 25 minutes in an oven preheated to 160 degrees. Remove the cupcake from the mold and cool.
Step 4
To make the frosting, combine the cream cheese, butter, zest, vanilla and a pinch of salt in a large bowl. Beat with a mixer to make the mixture airy. Continue mixing on low speed, gradually adding the sugar.
Step 5
Place cupcake on a plate, generously cover with frosting and garnish with raspberries. Put the cupcake in the refrigerator for a few hours before serving.
