Autumn Cupcakes

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Autumn Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
467
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie467 kcal(22 %)
Protein4.9 g(5 %)
Fat25.26 g(22 %)
Carbohydrates57.47 g(38 %)
Sugar added39.57 g(158 %)
Roughage0.45 g(2 %)
Vitamin A707.96 mg(88,495 %)
Vitamin D0.34 μg(2 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.51 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate37.01 μg(12 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C0.61 mg(1 %)
Potassium81.21 mg(2 %)
Calcium107.91 mg(11 %)
Magnesium8.72 mg(3 %)
Iron1.33 mg(9 %)
Iodine10 μg(5 %)
Zinc0.27 mg(3 %)
Saturated fatty acids13.67 g
Cholesterol86.47 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ½ cups
2 teaspoons
½ teaspoon
1 teaspoon
ground cinnamon
¼ teaspoon
2 cups
0.333 cup
butter (melted)
½ cup
1 cup
2
eggs (beaten)
½ cup
toasted Walnut (chopped)
For the buttercream
1 cup
2 ½ cups
2 tablespoons
2 tablespoons
To decorate
toasted Walnut (chopped)

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a mixing bowl.
3.
Whisk together the pumpkin puree, melted butter, evaporated milk, sugar and eggs until blended.
4.
Stir the wet mixture into the dry ingredients until just combined. Stir in the walnuts.
5.
Spoon into the paper cases and bake for about 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth.
7.
Beat in the brown sugar and maple syrup and beat well until blended.
8.
Spoon into a piping bag and pipe a swirl on each cake. Sprinkle with toasted walnuts.
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