Chocolate Muffins with Marshmallow Cream
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
693
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 693 kcal | (33 %) | ||
| Protein | 5.99 g | (6 %) | ||
| Fat | 30.59 g | (26 %) | ||
| Carbohydrates | 100.45 g | (67 %) | ||
| Sugar added | 61.48 g | (246 %) | ||
| Roughage | 0.67 g | (2 %) |
more nutritional values
| Vitamin A | 282.98 mg | (35,373 %) | ||
| Vitamin D | 0.76 μg | (4 %) | ||
| Vitamin E | 1.68 mg | (14 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 2.58 mg | (22 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 65.68 μg | (22 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Biotin | 0.35 μg | (1 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 90.63 mg | (2 %) | ||
| Calcium | 144.37 mg | (14 %) | ||
| Magnesium | 9.78 mg | (3 %) | ||
| Iron | 2.63 mg | (18 %) | ||
| Iodine | 10.58 μg | (5 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 18.38 g | |||
| Cholesterol | 107.45 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
12
- For the cupcakes
- 2 ¾ cups
self-rising flour (sifted)
- ½ cup
- ½ teaspoon
- ¾ cup
superfine caster sugar
- 1 ½ cups
- 2
- ⅔ cup
butter (melted)
- For the topping
- ⅔ cup
- 3 cups
- 2 tablespoons
- 7 ounces
- To decorate
-
red and brown sugar sprinkles
- ½ cup
- 2 cups
-
red Food coloring
-
green Food coloring
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper muffin cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.
3.
Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
5.
For the topping: beat the butter and milk until soft. Sift in the icing sugar and beat well.
6.
Gradually add the marshmallow cream and beat until smooth. Beat in the vanilla.
7.
Spoon into a piping bag and pipe on top of the cakes.
8.
Press the sugar sprinkles around the sides of the cakes.
9.
Beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Put half the mixture into another bowl. Add red colouring to 1 bowl and green colouring to the other, beating well.
10.
Spoon into 2 piping bags and pipe on the cakes, as in the photo.
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