today the events of dull weather, b-friend not going to work and banoffee cuppy treat just MADE me stay at home in my cozy pj. but i'm going to study, anyway, and i won't feel too guilty about skipping lectures. oh, i love being a master student!
beat 60gr of butter (room temperature) and 70gr of cane sugar together until the batter gets lighter. then add an egg and a mashed banana. when creamy, add 120gr of flour, the baking powder and 50gr of thinly chopped toffee candies. bake in preheated oven at 180degrees for 20 min.
for the topping: make a cream with 150gr of ricotta cheese and 2 tablespoons of icing sugar. decorate with a sliced banana and toffee candies.
ps- the original recipe requires the use of cream and dulce de leche as decoration, but i preferred a "lighter" version since i usually have cupcakes for breakfast.
beat 60gr of butter (room temperature) and 70gr of cane sugar together until the batter gets lighter. then add an egg and a mashed banana. when creamy, add 120gr of flour, the baking powder and 50gr of thinly chopped toffee candies. bake in preheated oven at 180degrees for 20 min.
for the topping: make a cream with 150gr of ricotta cheese and 2 tablespoons of icing sugar. decorate with a sliced banana and toffee candies.
ps- the original recipe requires the use of cream and dulce de leche as decoration, but i preferred a "lighter" version since i usually have cupcakes for breakfast.
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