Easter cupcakes in eggshells
100 g sour cream
1 ripe banana
½ cup sugar
About 1 cup flour
1 teaspoon baking powder
4 tablespoons melted butter
2 tablespoons cocoa
1-2 dried bananas (the whole and soft banana version)
Dark chocolate and sugar pearls to decorate
In a bowl, whisk the eggs and sugar until frothy cream. Then stir in the banana (mashed with the cream), melted butter, cocoa and flour (sifted with the baking powder). Finally, add the chopped dried bananas. You should have a pastry of medium thickness.
Pour the batter into muffin tins or various small silicone molds. Around Easter, it’s interesting to do this in eggshells. In the latter case, tap the upper part of the eggs with a knife and peel the shell so as to make a hole. Turn the egg and let the content flow out. Rinse the shells under running water, then soak in a bowl of boiling water. Preserve the inner membrane so that the eggs remain rigid enough. Fill the shells up to two-thirds with pastry.
From this dose, I managed to bake 8 medium muffins and 6 eggshell cakes. Stand the latter in mini tart silicone molds or make nests from aluminium foil.
Bake the cupcakes at 170°C until a wooden stick comes out clean. No more than 25-30 minutes. Once cooled, decorate with melted dark chocolate and sugar pearls.