Berry Cakes with Topping

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Berry Cakes with Topping
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
304
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie304 kcal(14 %)
Protein4.07 g(4 %)
Fat9.08 g(8 %)
Carbohydrates52.86 g(35 %)
Sugar added32.84 g(131 %)
Roughage0.72 g(2 %)
Vitamin A34.23 mg(4,279 %)
Vitamin D0.56 μg(3 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.91 mg(16 %)
Vitamin B₆0.03 mg(2 %)
Folate47.66 μg(16 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.55 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C1.79 mg(2 %)
Potassium69.37 mg(2 %)
Calcium91.74 mg(9 %)
Magnesium12.38 mg(4 %)
Iron1.27 mg(8 %)
Iodine14.09 μg(7 %)
Zinc0.35 mg(4 %)
Saturated fatty acids1.35 g
Cholesterol30.95 mg

Ingredients

for
12
For the cupcakes
2 cups
2 teaspoons
1 teaspoon
ground cinnamon
½ cup
2
cup
cup
1 cup
For the icing
2 ½ cups
1 tablespoon
To decorate
2 tablespoons
12
How healthy are the main ingredients?
cinnamonsugaregg

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs, vanilla and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. Gently stir in the blueberries.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and beat in the lemon juice and a little water until thick enough to coat the back of a spoon. Spoon the icing on top of the cupcakes.
7.
Sprinkle with poppy seeds and place a blueberry on each cake. Leave to set.