Cream Cheese and Raspberry-topped Cupcakes

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Cream Cheese and Raspberry-topped Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
419
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie419 kcal(20 %)
Protein4.84 g(5 %)
Fat28.64 g(25 %)
Carbohydrates37.96 g(25 %)
Sugar added20.26 g(81 %)
Roughage2.37 g(8 %)
Vitamin A250 mg(31,250 %)
Vitamin D0.37 μg(2 %)
Vitamin E1.83 mg(15 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.04 mg(3 %)
Folate31.76 μg(11 %)
Pantothenic acid0.33 mg(6 %)
Biotin1.19 μg(3 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C8.65 mg(9 %)
Potassium129.91 mg(3 %)
Calcium69.91 mg(7 %)
Magnesium20.18 mg(7 %)
Iron1.49 mg(10 %)
Iodine10.58 μg(5 %)
Zinc0.48 mg(6 %)
Saturated fatty acids16.9 g
Cholesterol99.42 mg

Ingredients

for
12
For Chocolate Cupcakes
½ cup butter (at room temperature)
½ cup caster sugar (superfine)
2 eggs (beaten)
¾ cup all-purpose flour
1 teaspoon Baking powder
¼ teaspoon salt
¼ cup cocoa powder
½ teaspoon vanilla extract
2 tablespoons milk
½ cup Chocolate chip
For Cream Cheese Topping
½ cup unsalted butter
1 ½ cups cream cheese (at room temperature)
1 cup powdered sugar
1 teaspoon pure vanilla extract
For Raspberry Sauce
2 ½ cups Raspberries (rinsed)
1 tablespoon lemon juice
2 tablespoons granulated sugar
½ cup water
2 teaspoons Corn starch
To Decorate
36 fresh Raspberries
fresh mint
How healthy are the main ingredients?
cream cheeseRaspberrysugareggsaltRaspberry

Preparation steps

1.
For Chocolate Cupcakes:
2.
Preheat oven to 350ºF 180°C. Line a 12 hole standard size muffin tin with paper or foil liners.
3.
cream the butter and sugar together in a mixing bowl until pale and fluffy.
4.
Slowly add in the eggs, beating until fully incorporated.
5.
Sift in the flour, baking powder, salt, and cocoa stirring until blended. Stir in the vanilla, milk and chocolate chips, scraping down the sides as necessary.
6.
Spoon the mixture into the prepared tins, until the liners are two-thirds full. Bake for 15 to 20 minutes, or until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For Cream Cheese Topping:
8.
In a mixing bowl, beat the butter until soft, add the cream cheese and beat until blended. Sift in the confectioners' sugar, add the vanilla and beat until smooth and creamy.
9.
For Raspberry Sauce:
10.
In a medium saucepan set over medium-high heat, combine raspberries, lemon juice, sugar, and water. Bring to a boil, stirring constantly, cooking until berries break down. Process raspberries through a fine mesh strainer or a sieve. Return berries to the pan; dissolve the cornstarch in 1 to 2 teaspoons water and add to the sauce. Bring berry mixture to a second boil, stirring frequently. Let cool.
11.
To Assemble:
12.
Spread cream cheese topping over the top of each cupcake. Drizzle with raspberry sauce and garnish with fresh raspberries and mint leaves. Serve.