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Blue Winter Cupcakes

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Blue Winter Cupcakes
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
438
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie438 kcal(21 %)
Protein3.44 g(4 %)
Fat20.03 g(17 %)
Carbohydrates62.99 g(42 %)
Sugar added47.51 g(190 %)
Roughage0.31 g(1 %)
Vitamin A134.09 mg(16,761 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.26 mg(11 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.48 mg(12 %)
Vitamin B₆0.02 mg(1 %)
Folate37.21 μg(12 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.55 μg(1 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C0.81 mg(1 %)
Potassium97.12 mg(2 %)
Calcium76.98 mg(8 %)
Magnesium6.63 mg(2 %)
Iron0.9 mg(6 %)
Iodine14.68 μg(7 %)
Zinc0.22 mg(3 %)
Saturated fatty acids8.49 g
Cholesterol61.73 mg
Author of this recipe:

Ingredients

for
12
For the cakes
1 ½ cups
1 teaspoon
ground cinnamon
2 teaspoons
½ cup
superfine caster sugar
2
cup
1 cup
cup
For the topping
¾ cup
4 cups
1 pinch
1 teaspoon
blue food coloring paste (or powder)
To decorate

Preparation steps

1.
For the cakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, cinnamon and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil until frothy, then slowly whisk in the milk. Stir into the dry ingredients until just blended. Gently stir in the blueberries.
4.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat the butter in a bowl until very soft. Sift in the icing sugar and cream of tartar and beat well. Beat in the vanilla.
6.
Put half the mixture into another bowl and stir in a little food colouring until blended.
7.
Spoon both mixtures into 2 separate piping bags and pipe on top of the cakes.
8.
Sprinkle the vanilla topping with sparkle sugar and the blue topping with chocolate stars.