Chocolate Cupcakes with Apricot and Lemon Buttercream

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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

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie424 kcal(20 %)
Protein3.42 g(3 %)
Fat21.16 g(18 %)
Carbohydrates56.35 g(38 %)
Sugar added33.19 g(133 %)
Roughage0.17 g(1 %)
Vitamin A191.54 mg(23,943 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.29 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate42.02 μg(14 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C0.73 mg(1 %)
Potassium30.9 mg(1 %)
Calcium59.79 mg(6 %)
Magnesium3.68 mg(1 %)
Iron1.09 mg(7 %)
Iodine15 μg(8 %)
Zinc0.12 mg(2 %)
Saturated fatty acids11.43 g
Cholesterol91.25 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
soft butter
cup
superfine caster sugar
1 ½ cups
3
eggs (beaten)
2 tablespoons
For the buttercream
4 tablespoons
Apricot Jam
½ cup
2 ¼ cups
1 teaspoon
To decorate
12
small Sweets
12
small Sweets

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 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.