Blueberry Mini Muffins

0
Average: 0 (0 votes)
(0 votes)
Blueberry Mini Muffins
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
300
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie300 kcal(14 %)
Protein3.31 g(3 %)
Fat18.72 g(16 %)
Carbohydrates31.24 g(21 %)
Sugar added21.31 g(85 %)
Roughage0.22 g(1 %)
Vitamin A120.61 mg(15,076 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.95 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate25.03 μg(8 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C0.9 mg(1 %)
Potassium35.86 mg(1 %)
Calcium75.86 mg(8 %)
Magnesium3.71 mg(1 %)
Iron0.53 mg(4 %)
Iodine7.34 μg(4 %)
Zinc0.13 mg(2 %)
Saturated fatty acids8.92 g
Cholesterol54.2 mg
Author of this recipe:

Ingredients

for
24
For the cupcakes
2 cups
½ cup
2
1 teaspoon
cup
1 cup
1 cup
For the buttercream
¾ cup
3 ½ cups
1 cup
½ cup
How healthy are the main ingredients?
sugareggMascarpone

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in 2 x 12 mini muffin tins.
2.
Sift the flour 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 10-15 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the mascarpone cream: beat the butter until soft, then sift in the sugar. Gradually beat in the mascarpone until smooth and creamy.
7.
Press the blueberries through a sieve into the mixture and beat well.
8.
Spoon into a piping bag and pipe a swirl on each cake.