Cherry Almond Cupcakes
(0 votes)
(0 votes)
Health Score:
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
662
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 662 kcal | (32 %) | ||
| Protein | 13.95 g | (14 %) | ||
| Fat | 11.54 g | (10 %) | ||
| Carbohydrates | 128.19 g | (85 %) | ||
| Sugar added | 90.34 g | (361 %) | ||
| Roughage | 2.15 g | (7 %) |
more nutritional values
| Vitamin A | 134.2 mg | (16,775 %) | ||
| Vitamin D | 1.78 μg | (9 %) | ||
| Vitamin E | 7.76 mg | (65 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 2.06 mg | (17 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 46.46 μg | (15 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Biotin | 8.89 μg | (20 %) | ||
| Vitamin B₁₂ | 1.11 μg | (37 %) | ||
| Vitamin C | 9.98 mg | (11 %) | ||
| Potassium | 236.07 mg | (6 %) | ||
| Calcium | 106.84 mg | (11 %) | ||
| Magnesium | 39.77 mg | (13 %) | ||
| Iron | 2.21 mg | (15 %) | ||
| Iodine | 53.33 μg | (27 %) | ||
| Zinc | 0.48 mg | (6 %) | ||
| Saturated fatty acids | 1.46 g | |||
| Cholesterol | 155.56 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the glaze
- 200 grams powdered sugar
- 2 tablespoons Cabbage
- For the dough
- 120 grams sugar
- 4 eggs
- 1 organic lemon (zested and juiced)
- 160 grams Pastry flour
- 55 grams ground almonds
- ½ teaspoon Baking powder
- 70 grams cherry blossom Syrup
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Line the wells of a muffin tin with paper liners.
2.
For the dough: Beat butter and sugar until fluffy. Beat eggs, lemon juice and lemon zest. Stir in flour, almonds and baking powder. Mix well and fold in cherries, then pour into muffin tin.
Bake for about 25 minutes, until golden brown. Remove and drizzle with syrup while still warm.
3.
For the glaze: Whisk powdered sugar and raspberry juice until smooth. Coat cupcakes with glaze and serve.
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