Cherry Cream Muffins

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Cherry Cream Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
463
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie463 kcal(22 %)
Protein3.96 g(4 %)
Fat23.26 g(20 %)
Carbohydrates61.71 g(41 %)
Sugar added42.97 g(172 %)
Roughage0.69 g(2 %)
Vitamin A212.99 mg(26,624 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.99 mg(25 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.94 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate31.34 μg(10 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C0.33 mg(0 %)
Potassium25.6 mg(1 %)
Calcium79.46 mg(8 %)
Magnesium16.33 mg(5 %)
Iron0.74 mg(5 %)
Iodine16.04 μg(8 %)
Zinc0.11 mg(1 %)
Saturated fatty acids12.76 g
Cholesterol97.03 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
cup
superfine caster sugar
1 cup
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
To decorate
12
fresh Cherries (with stems)
How healthy are the main ingredients?
egg

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 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.