Cherry Almond Cupcakes

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Cherry Almond Cupcakes
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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)
Calorie662 kcal(32 %)
Protein13.95 g(14 %)
Fat11.54 g(10 %)
Carbohydrates128.19 g(85 %)
Sugar added90.34 g(361 %)
Roughage2.15 g(7 %)
Vitamin A134.2 mg(16,775 %)
Vitamin D1.78 μg(9 %)
Vitamin E7.76 mg(65 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.51 mg(46 %)
Niacin2.06 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate46.46 μg(15 %)
Pantothenic acid0.05 mg(1 %)
Biotin8.89 μg(20 %)
Vitamin B₁₂1.11 μg(37 %)
Vitamin C9.98 mg(11 %)
Potassium236.07 mg(6 %)
Calcium106.84 mg(11 %)
Magnesium39.77 mg(13 %)
Iron2.21 mg(15 %)
Iodine53.33 μg(27 %)
Zinc0.48 mg(6 %)
Saturated fatty acids1.46 g
Cholesterol155.56 mg

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
How healthy are the main ingredients?
Cabbagesugaregglemonalmond

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.