Ingredients:
Cupcakes for 6-8
For the cream with fruit
de lo passion
12 passion fruit
1 cl lemon juice
80 g sugar
50 g sugar cane
50 g butter
1 Sugar
70 g flour
30 g of corn flour
1 tablespoon in baking powder
1 vanilla pod
20 g sugar cane
1 salt
20g honey
70 g cottage cheese
3 cups milk fermented
4 ounces of grape seed oil
100g ripe bananas
Salt

Method:
The day before or several days in advance, prepare the cream passion fruit. Spay a jam jar open and its lid in the oven at 120 oc (gas mark 4) for 20 minutes.

Meanwhile, drain the fruit of the passion of their pulp. Place them on a sieve, pressing to collect the juice in a container.
Mix it with lemon juice, sugars, butter and the egg. Pour into a pan and bake in a bain-mane or very low heat for 10 minutes without stirring continuously. It should form a creamy mixture and homogeneous (do not boil).

Pour this cream in medium the pot, turn it upside down and put it back in the oven at 120 oc (th. 4) still 10 minutes. Let cool and place it in the refrigerator (it retains ten days).

Preheat oven to 180 oc (th. 6).

Mix the flour with the yeast, the pulp of the vanilla and sugar cane. whip egg with a pinch of salt, add the honey, cheese,
milk and oil.

Mix well then add bananas. Finally, add the flour and baking powder, mix gently. Pour the batter two-thirds in 6 buttered muffin lined with paper liners. Put in the oven for 20 minutes about (the crust is brown).

Check with the cooking tip of a knife (or toothpick) which should come out clean. Let cool on rack.

Garnish cupcakes with 6 cull. tablespoons cream passion fruit with a fluted pastry bag. Keep cool.

Banana Cupcakes Passion Fruit Recipe