Chocolate Chip Raspberry Cupcakes

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Chocolate Chip Raspberry Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
488
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie488 kcal(23 %)
Protein5.47 g(6 %)
Fat22.24 g(19 %)
Carbohydrates68.82 g(46 %)
Sugar added44.71 g(179 %)
Roughage0.83 g(3 %)
Vitamin A201.22 mg(25,153 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.87 mg(16 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate51.25 μg(17 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C0.67 mg(1 %)
Potassium84.8 mg(2 %)
Calcium34.86 mg(3 %)
Magnesium15.68 mg(5 %)
Iron2.44 mg(16 %)
Iodine19.68 μg(10 %)
Zinc0.37 mg(5 %)
Saturated fatty acids13.06 g
Cholesterol93.29 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
1 ½ cups
superfine caster sugar
3
eggs (beaten)
1 cup
2 cups
1 pinch
1 teaspoon
½ cup
½ cup
For the raspberry cream
½ cup
2 cups
4 tablespoons
pink Food coloring (optional)
How healthy are the main ingredients?
eggsaltRaspberry

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs and milk.
3.
Sift in the flour, salt, bicarbonate of soda and cocoa and stir well to mix. Stir in the chocolate chips.
4.
Spoon the mixture into the tins. Bake for about 15 minutes, until a skewer inserted into the centre comes out clean. Remove from the tin and place on a wire rack to cool completely.
5.
For the raspberry cream: beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth. Rub the raspberries through a sieve into the mixture and beat well. Add a few drops of pink colouring if using.
6.
Spoon into a piping bag and pipe a swirl on top of each cake.