I’ve spent my last holiday in Haarlem/Holland (special
thanks to my aunt here). A really pretty place by the way!
And because I’m
slightly addicted to cooking tools and all that jazz I bought some stuff in Haarlem as well. A new
decorating tube, paper baking cups and some sprinkels called “muisjes” (of
which more later)
But the best thing I got is vanilla extract which I wanted
for ages. Before I have used vanilla powder from “Sonnentor” because I don’t
really like vanilla sugar. Especially not the flavored one. It had been quite
useful but the nice vanilla flavour didn’t come up that much without using any
sort of fat. You can imagine how happy I’ve been when I found this little brown
bottle in a cute little boutique called Dille & Kamille in Haarlem.
And now …. at home again … I’m so excited to try all
my new tools.
This gives me the perfect occasion to bake delicious
vanilla banana cupcakes. (As if I ever need an occasion for cupcakes)
Due to the fact that I’m studying nutritional science
I always try to find healthier options for all those high calorie dishes,
toppings and desserts. Unfortunantely cupcakes are one of them. That’s why I
use wholegrain flour, not that much sugar and replace rich toppings with
lighter and healthier ones. It tastes as good (ask my boyfriend) and it’s much
better for your body, promise.
But you’ll see details down below.
Today’s banana muffins are quite easy to make:
Separate two eggs into yolks and egg whites. Add a
pinch of salt to the egg whites and beat them until they’re white and stiff.
Set them aside.
Mix 80g butter and 100g of sugar with the yolks and
cream until it gets almost white. Afterwards add in 250g flour and two
teaspoons of baking powder by spoonfuls. From time to time stir in some milk to
get the right consistency (like potato puree). Cut two bananas into little
chunks or mash it with a fork and mix in. Then carefully fold in the beaten egg
whites and spread the dough into about 12 muffin moulds. I recommend using
paper baking cups to get them out easier afterwards (Beside they look extremly
cute). Bake them for about 15-20 minutes at 180°C. Carefully remove the muffins
from the muffin tin and let them cool completely on a plate.
Now it’s time for topping:
As I alreday told I don’t use buttercream to top my
cupcakes. Means ... no bad conscious about eating a delicious cupcake from time to
time.
Instead of butter I whisk 250g mascarpone with two
tablespoon of sugar and two teaspoons vanilla extract. Then I fold in whipped cream
and let it chill. I have to admit mascarpone and cream are no light products either
but way better than buttercream. And … in my opinion it tastes much better
anyways.
When the muffins are completely cold you can top it
with the vanilla cream (use a pastry pag or a spatula) and decorate with some
sprinkels of your choice.
I mentioned above that I got some sprinkels called “muisjes”
(which means mousies) in Holland.
These are tiny little aniseed covered in white and pink or white and blue icing
which are traditionally eaten on the birth of a child. Depending on the child’s
sex you gonna get blue or pink muisjes. Fun fact beside: Because those muisjes
are quite hard to bite they’re even sold as powder for older people.
I think it’s such a cute tradition sothat I have to
get them for my cupcakes. Of course I picked the pink ones and spread them all
over my cupcakes. Absolutely love them!!!
Hope you enjoy
xo
Andrea
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