Ingredients
135 gms flour
1 banana
35 gms California Walnuts
80 gms butter
110 gms sugar
1 egg
1 teaspoon of yeast
80 ml milk
For Topping:
80 gms butter
125 gms icing sugar
1 teaspoon vanilla essence
24 halves of California Walnuts to decorate
Preparations:
- Let the butter soften at room temperature. Then beat it with a whisk together with the sugar until the mixture is creamy. Add the egg and continue beating. Add flour sifted with yeast. Add the milk, mashed banana and chopped walnuts.
- Preheat the oven to 180°C. Place the cupcake wrap in a baking mold for mini cupcakes and fill with the mixture. Bake the mini cupcakes 15 minutes at 180°C. Remove them from the oven and let them cool on a rack.
- To prepare the topping, beat with the whisk the softened butter with icing sugar and vanilla essence. Put this cream in a pastry bag with small curly nozzle and decorate the cupcakes. On the top add a walnut half and serve.
