Delicious chocolate cupcakes with sparks and banana cream.
Learn more about Brenda Veronica Uribe
Ingredients12 portions
Preparation
Preheat the oven to 200ºC.
Cover the molds with caps.
Sift all the powders: flour, royal, sugar, cocoa and salt into a bowl and form a source. Reserve.
Join the liquids: egg, milk, vanilla, cream and the melted materate, until they are well linked.
Pour the liquids over the source and join without working much.
Place on the pots and bake between 20 and 30 minutes or until a toothpick comes out clean.
Remove from the oven and leave to cool.
To mount the cold cream, until it forms peaks, to add sugar glass and the crushed banana.
Decorate the pancake with the cream to taste.
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