Banana Nutella cupcakes with vanilla Mascarino frosting

Ingredients for 1 servings:

• 250 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 egg(s)
• 120 g sugar
• 80 ml oil, neutral
• 160g Nutella
• 100 ml milk (banana milk)
• 2 bananas
• 200 ml reduced-fat cream
• 1 pack of cream stiffener
• 250 g mascarpone (mascarino)
• some powdered sugar
• some vanilla extract or vanilla sugar
• Sugar sprinkles, colorful

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

For the frosting, mix the mascarino, powdered sugar, and vanilla extract or vanilla sugar until creamy. In a separate bowl, whip the cream with the cream stiffener until stiff peaks form. Add the whipped cream to the mascarpone and briefly mix with a mixer until creamy. Cover the finished mixture and refrigerate. For the cupcakes, first preheat the oven to 190°C (top/bottom heat). Mix together the flour, baking powder, and baking soda. Peel the bananas and mash them with a fork. In a second bowl, beat the egg and sugar until frothy. Gradually add the oil, Nutella, banana puree, and banana milk and beat until frothy. Finally, add the flour mixture and briefly mix with a mixer. Pour the batter into muffin cups and bake for approx. 20-25 minutes. Remove from the oven and let cool. Pipe the mascarino vanilla cream onto the cooled muffins using a piping bag and decorate with colorful sprinkles.