Cherry Cream Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
463
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 kcal | (22 %) | ||
| Protein | 3.96 g | (4 %) | ||
| Fat | 23.26 g | (20 %) | ||
| Carbohydrates | 61.71 g | (41 %) | ||
| Sugar added | 42.97 g | (172 %) | ||
| Roughage | 0.69 g | (2 %) |
more nutritional values
| Vitamin A | 212.99 mg | (26,624 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.99 mg | (25 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 0.94 mg | (8 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 31.34 μg | (10 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 0.33 mg | (0 %) | ||
| Potassium | 25.6 mg | (1 %) | ||
| Calcium | 79.46 mg | (8 %) | ||
| Magnesium | 16.33 mg | (5 %) | ||
| Iron | 0.74 mg | (5 %) | ||
| Iodine | 16.04 μg | (8 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 12.76 g | |||
| Cholesterol | 97.03 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup
- ⅔ cup
superfine caster sugar
- 1 cup
self-rising flour (sifted)
- 3
- 1 teaspoon
- ½ cup
- 1 tablespoon
- 4 tablespoons
- For the topping
- ½ cup
- 3 tablespoons
- ¼ cup
cream (48% fat)
- ½ teaspoon
- 3 ¼ cups
-
pink Food coloring
- To decorate
- 12
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter in a mixing bowl until very soft. Beat in the remaining ingredients, except for the jam and beat well until smooth.
3.
Spoon the mixture into the paper cases, to half fill them. Place 1 teaspoon of jam on top and cover with the rest of the mixture.
4.
Bake for 15-20 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: whisk together the butter, jam, cream and almond extract until creamy.
6.
Gradually whisk in the icing sugar until blended. Beat well until creamy. Stir in a few drops of pink colouring.
7.
Spoon on top of the cakes and place a cherry on top.
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