Berry Cupcakes

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Berry Cupcakes
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
898
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie898 kcal(43 %)
Protein18.57 g(19 %)
Fat29.31 g(25 %)
Carbohydrates145.96 g(97 %)
Sugar added67.13 g(269 %)
Roughage7.88 g(26 %)
Vitamin A322.85 mg(40,356 %)
Vitamin D1.48 μg(7 %)
Vitamin E4.05 mg(34 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.55 mg(50 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.09 mg(6 %)
Folate21.38 μg(7 %)
Pantothenic acid0.68 mg(11 %)
Biotin8.04 μg(18 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C203.63 mg(214 %)
Potassium693.35 mg(17 %)
Calcium308.85 mg(31 %)
Magnesium35.62 mg(12 %)
Iron4.75 mg(32 %)
Iodine50.85 μg(25 %)
Zinc0.51 mg(6 %)
Saturated fatty acids16.49 g
Cholesterol146.14 mg

Ingredients

for
12
Ingredients
2 eggs
120 grams butter
100 grams sugar
180 milliliters milk
300 grams Pastry flour
2 teaspoons Baking powder
450 grams Red Currants
3 tablespoons powdered sugar
3 egg whites
salt
150 grams powdered sugar
How healthy are the main ingredients?
Currantsugareggsalt

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F).

2.

Beat eggs with melted butter, sugar and milk. Mix flour with baking powder and lemon zest. Fold into egg mixture. Rinse berries, trim and set 12 aside for garnish. Skin remaining berries and mix with powdered sugar. Fold into batter.

3.

Line the wells of a muffin tin with paper liners. Pour batter into liners and bake for 20 minutes. Cupcakes are done when a toothpick inserted in center comes out clean.

4.

Beat egg whites with a pinch of salt until stiff. Sprinkle with powdered sugar and continue beating until glossy and cut resistant. Place egg white mixture on top of cupcakes with a spoon and bake for another 10 minutes or until tops are golden brown. Remove cupcakes from oven and cool. Serve garnished with reserved berries.