Chocolate Cupcakes with Apricot and Lemon Buttercream

Name: Chocolate Cupcakes with Apricot and Lemon Buttercream
Total time: 45 min
Yield: 12
Ingredients: 0.667 cup soft butter; 0.667 cup superfine caster sugar; 1.5 cups self-rising flour (sifted); 3 eggs (beaten); 2 tablespoons cocoa powder; 4 tablespoons Apricot Jam; 0.5 cup unsalted butter; 2.25 cups powdered sugar; 1 teaspoon lemon juice; yellow Food coloring; 12 small Sweets; 12 small Sweets

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Chocolate Cupcakes with Apricot and Lemon Buttercream

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

424

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	424 kcal	(20 %)
Protein	3.42 g	(3 %)
Fat	21.16 g	(18 %)
Carbohydrates	56.35 g	(38 %)
Sugar added	33.19 g	(133 %)
Roughage	0.17 g	(1 %)

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more nutritional values

Vitamin A	191.54 mg	(23,943 %)
Vitamin D	0.5 μg	(3 %)
Vitamin E	1.78 mg	(15 %)
Vitamin B₁	0.11 mg	(11 %)
Vitamin B₂	0.15 mg	(14 %)
Niacin	1.29 mg	(11 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	42.02 μg	(14 %)
Pantothenic acid	0.09 mg	(2 %)
Biotin	0.16 μg	(0 %)
Vitamin B₁₂	0.35 μg	(12 %)
Vitamin C	0.73 mg	(1 %)
Potassium	30.9 mg	(1 %)
Calcium	59.79 mg	(6 %)
Magnesium	3.68 mg	(1 %)
Iron	1.09 mg	(7 %)
Iodine	15 μg	(8 %)
Zinc	0.12 mg	(2 %)
Saturated fatty acids	11.43 g
Cholesterol	91.25 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: ⅔ cup
soft butter; ⅔ cup
superfine caster sugar; 1 ½ cups
self-rising flour (sifted); 3
eggs (beaten); 2 tablespoons
cocoa powder

For the buttercream: 4 tablespoons
Apricot Jam; ½ cup
unsalted butter; 2 ¼ cups
powdered sugar; 1 teaspoon
lemon juice; yellow Food coloring

To decorate: 12
small Sweets; 12
small Sweets

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.

For the buttercream: heat the jam over a low heat until melted. Pass through a sieve into a bowl and stir in the lemon juice. Set aside.

Beat the butter in a bowl until soft. Sift in the icing sugar and beat well. Beat in the jam and a few drops of yellow food colouring until smooth.

Spread the buttercream over the cupcakes and decorate with the sweets.