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Zafina Fluke
Caramel cupcakes with chocolate cream
Caramel cupcakes with chocolate cream of avocado and dark chocolate
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Put the cupcakes in the muffin mold. Beat the coconut oil through the sugar with a hand mixer. Add eggs and maple syrup one at a time.
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Peel and prank the bananas and add. Sift the self-raising flour, baking powder and salt on top and scoop with a spatula into a smooth batter.
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Divide the batter over the cupcake molds and bake the cupcakes in the middle of the oven for about 20 minutes.
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Put a skewer in a cupcake, the skewer comes out clean and dry, then the cakes are cooked. Allow them to cool for 30 minutes.
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Meanwhile break or chop the chocolate into pieces and place in a refractory bowl that fits in a pan.
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Put in a pan a layer of water against the boil and hang the bowl with chocolate in it. Make sure the bowl does not touch the water. Let it melt gently (au bain-marie).
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Meanwhile, cut the avocado in half, remove the kernel and scoop the flesh out of the peel and put in a high cup.
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Puree the avocado together with the rest of the maple syrup and spatula through the melted chocolate in a smooth mixture.
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Spoon the chocolate cream into a piping bag with a nozzle and let it stiffen in the refrigerator for about 25 minutes. Finely chop the banana chips.
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Spray small turrets of the chocolate cream onto the caramel cupcakes and garnish with the coarsely chopped banana chips. Yummy! .
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Nutrition
330Calories
Sodium8% DV185mg
Fat28% DV18g
Protein8% DV4g
Carbs12% DV37g
Fiber8% DV2g
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