Almond Cupcakes with Pink Marshmallow Cream

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Almond Cupcakes with Pink Marshmallow Cream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
336
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie336 kcal(16 %)
Protein5.51 g(6 %)
Fat14.38 g(12 %)
Carbohydrates48.17 g(32 %)
Sugar added12.84 g(51 %)
Roughage1.25 g(4 %)
Vitamin A79.7 mg(9,963 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.4 mg(28 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.49 mg(21 %)
Vitamin B₆0.03 mg(2 %)
Folate51.12 μg(17 %)
Pantothenic acid0.15 mg(3 %)
Biotin7.62 μg(17 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C0 mg(0 %)
Potassium115.03 mg(3 %)
Calcium107.22 mg(11 %)
Magnesium36.95 mg(12 %)
Iron1.46 mg(10 %)
Iodine5.58 μg(3 %)
Zinc0.54 mg(7 %)
Saturated fatty acids5.42 g
Cholesterol35.19 mg

Ingredients

for
12
For the cupcakes
2 cups self-rising flour (sifted)
½ cup butter
½ cup superfine caster sugar
1 cup chopped almonds
1 egg (beaten)
½ tablespoon milk
For the topping
1 ½ tablespoons milk
4 ¼ tablespoons sugar
9 ounces pink Marshmallow
1 ½ tablespoons boiling water
½ teaspoon vanilla extract
pink Food coloring
To decorate
mini Marshmallow
How healthy are the main ingredients?
almondsugaregg

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and almonds.
3.
Beat in the egg and enough milk to give a stiff dropping consistency.
4.
Spoon into the paper cases and bake for 15-20 minutes until golden and a skewer or cocktail inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: heat the milk and sugar in a small pan over a very low heat until the sugar has dissolved.
6.
Melt the marshmallows in a heatproof bowl over a pan of simmering (not boiling) water. When they start to soften, add the boiling water and stir.
7.
Remove from the heat and beat in the vanilla and milk/sugar mixture until cooled.
8.
Quickly spoon on top of the cakes and decorate with mini marshmallows.