Chocolate Hazelnut Cupcakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
485
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 kcal | (23 %) | ||
| Protein | 4.44 g | (5 %) | ||
| Fat | 28.44 g | (25 %) | ||
| Carbohydrates | 54.26 g | (36 %) | ||
| Sugar added | 34.23 g | (137 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 196.75 mg | (24,594 %) | ||
| Vitamin D | 0.52 μg | (3 %) | ||
| Vitamin E | 1.78 mg | (15 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 0.88 mg | (7 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 31.13 μg | (10 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 0.13 μg | (0 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 0.21 mg | (0 %) | ||
| Potassium | 20.11 mg | (1 %) | ||
| Calcium | 68.78 mg | (7 %) | ||
| Magnesium | 2.51 mg | (1 %) | ||
| Iron | 1.12 mg | (7 %) | ||
| Iodine | 15.19 μg | (8 %) | ||
| Zinc | 0.09 mg | (1 %) | ||
| Saturated fatty acids | 13.92 g | |||
| Cholesterol | 92.67 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- 3 eggs
- 1 ½ cups powdered sugar
- 1 cup self-rising flour (sifted)
- ½ cup hazelnut flour
- For the Nutella topping
- ½ cup unsalted butter
- 8 ounces Nutella
- 2 cups powdered sugar
- 1 tablespoon cream (35% fat)
- To decorate
- white Mini Marshmallow
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.
Beat together the butter, eggs and sugar in a mixing bowl until light and creamy. Stir in the flour and ground hazelnuts until blended.
3.
Spoon the mixture into the paper cases and bake for about 15 minutes until golden. (Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean). Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the Nutella topping: beat together the butter and Nutella until smooth and combined. Gradually sift in the icing sugar, beating until smooth. Beat in the cream.
5.
Spoon into a piping bag and pipe a generous swirl on top of each cake. Sprinkle with mini marshmallows.
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