Autumnal Individual Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
406
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 kcal | (19 %) | ||
| Protein | 5.72 g | (6 %) | ||
| Fat | 24.45 g | (21 %) | ||
| Carbohydrates | 42.69 g | (28 %) | ||
| Sugar added | 21.74 g | (87 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 722.58 mg | (90,323 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 1.47 mg | (12 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 1.78 mg | (15 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 38.97 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.57 μg | (1 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 0.6 mg | (1 %) | ||
| Potassium | 97.96 mg | (2 %) | ||
| Calcium | 117.13 mg | (12 %) | ||
| Magnesium | 9.56 mg | (3 %) | ||
| Iron | 1.17 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.34 mg | (4 %) | ||
| Saturated fatty acids | 13.84 g | |||
| Cholesterol | 92.15 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ½ cups all-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 2 teaspoons Mixed spice
- ½ teaspoon salt
- 2 cups canned Pumpkin puree
- 0.333 cup butter (melted)
- ½ cup Evaporated milk
- ⅔ cup light brown sugar
- ¼ cup white sugar
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- For the icing
- ½ cup unsalted butter
- 1.333 cups cream cheese
- 1 cup powdered sugar
- 1 teaspoon Mixed spice
- To decorate
- 12 pumpkin Candies
Preparation steps
1.
For the cupcakes: preheat the oven to 190°C (170° fan) | 375F | gas 5. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder, bicarbonate of soda, spice and salt into a mixing bowl.
3.
Whisk together the pumpkin puree, melted butter, evaporated milk, both sugars, eggs and vanilla until blended. Stir into the dry ingredients until just combined.
4.
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.
5.
For the icing: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and spice and beat until smooth.
6.
Spoon into a piping bag and pipe on top of the cakes. Place a candy pumpkin in the centre of each cake.
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