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Biscoff Banana Pudding Cupcakes
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Biscoff Banana Pudding Cupcakes

1 h 15 minPara 12Nutri-Score D€€
de @jaaliyahs6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • all-purpose flour (sifted)Cereales190 g
  • granulated sugarDespensa200 g
  • unsalted butter (softened)Lácteos115 g
  • eggs (room temperature)Lácteos2 piezas
  • whole milkLácteos120 ml
  • baking powderDespensa8 g
  • vanilla extractDespensa5 ml
  • saltEspecias2 g
  • bananas (mashed)Frutas y verduras2 piezas
  • Biscoff cookie butter (plus extra for filling)Despensa150 g
  • Biscoff cookies (crushed)Panadería100 g
  • instant vanilla pudding mixDespensa100 g
  • heavy cream (cold)Lácteos240 ml
  • powdered sugarDespensa60 g

por ración

Nutrición

221kcal

Carbohidratos
28 g
Proteínas
3 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde para magdalenas
  • Bol
  • Varillas
  • Batidora de varillas
  • Manga pastelera

paso a paso

Preparación

  1. Preheat and prepare the pan

    • Preheat the oven to 180 °C.
    • Line the muffin pan with cupcake liners.
    Paso 1

  2. Make the banana cupcake batter

    • Whisk the flour, baking powder and salt together.
    • Beat the butter and granulated sugar until pale and fluffy.
    • Add the eggs and vanilla, then mix in the mashed bananas and milk.
    • Fold in the dry ingredients until just combined.
    Paso 2

  3. Bake the cupcakes

    • Divide the batter between the cupcake liners.
    • Bake until a skewer comes out clean.
    • Cool completely on a rack.
    Paso 3

  4. Fill with cookie butter

    • Core the center of each cooled cupcake.
    • Fill each hollow with Biscoff cookie butter.
    Paso 4

  5. Whip the banana pudding frosting

    • Whip the cold heavy cream with the pudding mix and powdered sugar until stiff peaks form.
    • Fold in a spoonful of cookie butter for flavor.
    Paso 5

  6. Frost and decorate

    • Pipe the pudding frosting over the filled cupcakes.
    • Drizzle with melted cookie butter and sprinkle with crushed Biscoff cookies.
    Paso 6
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