Cherry Muffins Topped with Chocolate and Vanilla Creams

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Cherry Muffins Topped with Chocolate and Vanilla Creams
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
501
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie501 kcal(24 %)
Protein4.06 g(4 %)
Fat22.82 g(20 %)
Carbohydrates70.82 g(47 %)
Sugar added47.39 g(190 %)
Roughage0.82 g(3 %)
Vitamin A213.23 mg(26,654 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.04 mg(9 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.86 mg(16 %)
Vitamin B₆0.02 mg(1 %)
Folate46.57 μg(16 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0.98 mg(1 %)
Potassium78.87 mg(2 %)
Calcium124.01 mg(12 %)
Magnesium7.59 mg(3 %)
Iron2.33 mg(16 %)
Iodine8.69 μg(4 %)
Zinc0.23 mg(3 %)
Saturated fatty acids13.44 g
Cholesterol71.78 mg

Ingredients

for
12
For the cupcakes
2 cups self-rising flour (sifted)
1 teaspoon Baking powder
½ cup light brown sugar
0.333 cup melted butter
¾ cup milk
1 egg
12 Sour cherry (from a jar or can, drained)
For the buttercream
½ cup unsalted butter
2 ¼ cups powdered sugar
Almond extract
For the chocolate buttercream
½ cup unsalted butter
2 cups powdered sugar
½ cup cocoa powder
1 tablespoon cream (48% fat)
To decorate
12 sugar heart (decorative)
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole muffin tin.
2.
Put all the ingredients, except the cherries in a mixing bowl and mix until well blended.
3.
Spoon the mixture into the tins, to half fill them. Place a cherry on top and cover with the rest of the mixture.
4.
Bake for 20-25 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter in a bowl until soft.
6.
Sift in the icing sugar and beat well. Beat in the almond extract.
7.
Spoon into a piping bag and pipe on top of each cake.
8.
For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth. Gradually beat in the cream until spreadable.
9.
Spoon into a piping bag and pipe a swirl on top of the almond buttercream.
10.
Place a sugar heart on top of the chocolate buttercream.