Assorted Cupcakes

Name: Assorted Cupcakes
Total time: 50 min
Yield: 12
Ingredients: 0.5 cup unsalted butter; 0.5 cup superfine caster sugar; 1 teaspoon vanilla extract; 1 cup self-rising flour (sifted); 1 pinch salt; 2 eggs (beaten); 1 cup unsalted butter; 2.5 cups powdered sugar; 0.5 teaspoon vanilla extract; pink, green and yellow Food coloring; small Sweets

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Health Score:

3,2 / 10

Difficulty:

moderate

Difficulty

Preparation:

50 min.

Preparation

Calories:

383

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	383 kcal	(18 %)
Protein	2.27 g	(2 %)
Fat	23.8 g	(21 %)
Carbohydrates	41.16 g	(27 %)
Sugar added	32.84 g	(131 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	222.97 mg	(27,871 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	1.5 mg	(13 %)
Vitamin B₁	0.07 mg	(7 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	0.89 mg	(7 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	27.94 μg	(9 %)
Pantothenic acid	0.08 mg	(1 %)
Biotin	0.11 μg	(0 %)
Vitamin B₁₂	0.26 μg	(9 %)
Vitamin C	0 mg	(0 %)
Potassium	21.22 mg	(1 %)
Calcium	42.54 mg	(4 %)
Magnesium	2.62 mg	(1 %)
Iron	0.51 mg	(3 %)
Iodine	10 μg	(5 %)
Zinc	0.09 mg	(1 %)
Saturated fatty acids	14.52 g
Cholesterol	90.23 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cakes

For the cupcakes: ½ cup
unsalted butter; ½ cup
superfine caster sugar; 1 teaspoon
vanilla extract; 1 cup
self-rising flour (sifted); 1 pinch
salt; 2
eggs (beaten)

For the buttercream: 1 cup
unsalted butter; 2 ½ cups
powdered sugar; ½ teaspoon
vanilla extract; pink, green and yellow Food coloring

To decorate: small Sweets

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Cream the butter and sugar in a mixing bowl until light and fluffy. Stir in the vanilla.

Sift in the flour and salt and lightly fold into the mixture alternately with the eggs until well blended.

Spoon into the paper cases and bake for 20-25 minutes until golden brown and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.

For the buttercream: beat the butter in a bowl until light and creamy. Gradually sift in the icing sugar and beat well until smooth. Stir in the vanilla.

Divde the mixture into 3 small bowls. Colour one bowl pink, another green and the third, yellow with a few drops of food colouring.

Put the buttercream into 3 small piping bags and pipe swirls on top of the cakes.

Decorate with small sweets.