PIANA CLASSIC ACACIA HONEY GR.500

Procedure

Using a whisk, mix the butter and sugar, then add the egg. Add the flour in 2 batches, then the yeast. Towards the end, mix the mixture with your hands. Be careful not to overwork it and not to heat the butter in the dough too much. Leave the pastry to rest in the fridge, covered with cling film, for at least 1 hour. Combine the blended banana with all the other ingredients for the cupcakes and mix with an electric whisk until you obtain a smooth mixture. Place in the cupcake moulds and bake for 40 minutes at 170° C. While the cupcakes are cooking, separately, prepare the frosting: in a bowl, whip the butter with a whisk together with the icing sugar, then add the previously worked and smoothed spreadable cheese. In a saucepan, bring the cream to the boil and add the chocolate, melt and mix until you obtain a smooth and shiny cream. Using a spatula, combine the two mixtures and pour everything into a piping bag. Before decorating the cupcakes, let both the muffins and the frosting cool.