Assorted Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Assorted Cupcakes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
283
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie283 kcal(13 %)
Protein3.17 g(3 %)
Fat12.67 g(11 %)
Carbohydrates39.21 g(26 %)
Sugar added27.25 g(109 %)
Roughage0 g(0 %)
Vitamin A136.51 mg(17,064 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.26 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate41.05 μg(14 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C0 mg(0 %)
Potassium23.85 mg(1 %)
Calcium56.57 mg(6 %)
Magnesium3.31 mg(1 %)
Iron0.75 mg(5 %)
Iodine15 μg(8 %)
Zinc0.11 mg(1 %)
Saturated fatty acids7.44 g
Cholesterol74.28 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
¾ cup
¾ cup
caster sugar (superfine)
1 teaspoon
3
eggs (beaten)
1 ½ cups
For the frosting
1 ½ cups
1 tablespoon
hot water
To decorate
glace Candied cherry (quartered)
How healthy are the main ingredients?
egg
Preparation

Kitchen utensils

1 Non-stick pan, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula

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 bun tin.
2.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Stir in the vanilla. Gradually beat in the eggs, beating well.
4.
Sift in the flour and gently fold into the mixture until combined.
5.
Spoon into the paper cases and bake for 20 minutes until golden and risen. Leave in the tins for 5 minutes. Place on a wire rack to cool.
6.
For the frosting: sift the confectioners’ sugar into a bowl and gradually stir in the hot water until smooth and thick.
7.
Put half the frosting in another bowl and add a few drops of pink food colouring.
8.
Spoon a little frosting on each cake and smooth level with a palette knife. Decorate with coconut, sugar flowers with a candied cherry centre and coloured sprinkles before the frosting sest.