Apricot Muffins

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Apricot Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
342
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie342 kcal(16 %)
Protein4.38 g(4 %)
Fat23.65 g(20 %)
Carbohydrates28.68 g(19 %)
Sugar added13.8 g(55 %)
Roughage0.4 g(1 %)
Vitamin A301.61 mg(37,701 %)
Vitamin D1.01 μg(5 %)
Vitamin E2.04 mg(17 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate44.19 μg(15 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C2.19 mg(2 %)
Potassium107.66 mg(3 %)
Calcium81.81 mg(8 %)
Magnesium7.67 mg(3 %)
Iron0.85 mg(6 %)
Iodine20.08 μg(10 %)
Zinc0.23 mg(3 %)
Saturated fatty acids14.41 g
Cholesterol108.43 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
¾ cup
butter (softened)
1 ½ cups
¾ cup
superfine caster sugar
1 pinch
2 tablespoons
3
1 teaspoon
For the topping
1 ½ cups
cream (38% fat)
2 tablespoons
To decorate
12
canned apricot halves (drained)

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.
Put the butter, flour, sugar and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.
3.
Mix together the milk, eggs and vanilla until smooth.
4.
Slowly pour half of the egg mixture into the flour mixture and whisk until combined. Gradually add the remaining egg mixture, whisking constantly until smooth.
5.
Spoon into the paper cases and bake for 20-25 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 the cream, icing sugar and vanilla until thick.
7.
Spread most of the cream on top of the cakes.
8.
Place an apricot half on top and top with a teaspoonful of the cream. Sprinkle with sparkling sugar.