Almond Macaroon Muffins

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Almond Macaroon Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
404
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie404 kcal(19 %)
Protein6.46 g(7 %)
Fat25.47 g(22 %)
Carbohydrates38.57 g(26 %)
Sugar added9.61 g(38 %)
Roughage0.5 g(2 %)
Vitamin A138.75 mg(17,344 %)
Vitamin D0.76 μg(4 %)
Vitamin E2.31 mg(19 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.55 mg(21 %)
Vitamin B₆0.06 mg(4 %)
Folate59.61 μg(20 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.61 μg(1 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C0.26 mg(0 %)
Potassium90.56 mg(2 %)
Calcium88.76 mg(9 %)
Magnesium24.59 mg(8 %)
Iron1.76 mg(12 %)
Iodine14 μg(7 %)
Zinc0.34 mg(4 %)
Saturated fatty acids10.27 g
Cholesterol60.59 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2 ¼ cups
½ cup
2 teaspoons
½ teaspoon
2
½ cup
superfine caster sugar
cup
½ cup
plain Yogurt
For the topping
1.333 cups
cream (48% fat)
2 tablespoons
To decorate
12
How healthy are the main ingredients?
eggYogurt

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs and almond extract lightly in a mixing bowl. Stir in the sugar, oil and yoghurt and mix well.
4.
Stir in the dry ingredients and stir until just combined.
5.
Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the topping: whisk together all the ingredients until smooth and thick.
7.
Spoon into a piping bag and pipe a swirl on each cake. Place a macaroon on top and sprinkle with coloured sugar.
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