Cherry and Chocolate Cream Cupcakes

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Cherry and Chocolate Cream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
518
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie518 kcal(25 %)
Protein4.42 g(5 %)
Fat25.18 g(22 %)
Carbohydrates69.98 g(47 %)
Sugar added50.31 g(201 %)
Roughage0.68 g(2 %)
Vitamin A243.09 mg(30,386 %)
Vitamin D0.59 μg(3 %)
Vitamin E1.93 mg(16 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.55 mg(13 %)
Vitamin B₆0.01 mg(1 %)
Folate46.9 μg(16 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C0.11 mg(0 %)
Potassium41.12 mg(1 %)
Calcium80 mg(8 %)
Magnesium4.64 mg(2 %)
Iron2.09 mg(14 %)
Iodine16.36 μg(8 %)
Zinc0.17 mg(2 %)
Saturated fatty acids15 g
Cholesterol106.73 mg

Ingredients

for
12
For the cupcakes
½ cup butter (melted)
3 eggs
cup sugar
½ teaspoon grated lemon zest
1 ¾ cups self-rising flour (sifted)
¼ cup milk
12 Amarena cherry (in syrup)
For the chocolate buttercream
½ cup unsalted butter
2 cups powdered sugar
½ cup cocoa powder
1 tablespoon cream (48% fat)
For the cherry cream
½ cup unsalted butter
2 cups powdered sugar
4 tablespoons Amarena cherry (in syrup)
pink Food coloring (optional)
To decorate
grated Chocolate
Candied cherry
How healthy are the main ingredients?
sugareggChocolate

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Whisk together the eggs and sugar until light and pale. Slowly add the melted butter and lemon zest, whisking contantly.
3.
Whisk in half the flour, followed by half the milk. Add the rest of the flour and milk and whisk until smooth.
4.
Spoon into the paper cases to half fill them and place a cherry on top. Cover with the remaining mixture.
5.
Bake for about 20 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth.
7.
Gradually beat in the cream until spreadable. Spread on top of the cakes.
8.
For the cherry cream: beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth. Rub the cherries through a sieve into the mixture and beat well. Add a few drops of pink colouring if using.
9.
Spoon into a piping bag and pipe a swirl on top of each cake. Sprinkle with grated chocolate and decorate with cherries.