Chocolate Cupcakes with Apricot and Lemon Buttercream
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
424
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(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 %) |
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
12
- 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
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 bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
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.
4.
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.
5.
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.
6.
Spread the buttercream over the cupcakes and decorate with the sweets.
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