Cupcakes with Apricot Jam

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Cupcakes with Apricot Jam
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Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
605
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie605 kcal(29 %)
Protein7.59 g(8 %)
Fat34.94 g(30 %)
Carbohydrates64.05 g(43 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A35.68 mg(4,460 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.29 mg(26 %)
Niacin5.08 mg(42 %)
Vitamin B₆0.04 mg(3 %)
Folate73.55 μg(25 %)
Pantothenic acid0.18 mg(3 %)
Biotin2.18 μg(5 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C3.3 mg(3 %)
Potassium96.31 mg(2 %)
Calcium30.55 mg(3 %)
Magnesium16.64 mg(6 %)
Iron2.57 mg(17 %)
Iodine8.14 μg(4 %)
Zinc0.65 mg(8 %)
Saturated fatty acids8.98 g
Cholesterol53.92 mg

Ingredients

for
12
Ingredients
softened Butter (for ramekins)
350 grams
150 grams
2 centiliters
1
2 tablespoons

Preparation steps

1.

Butter 12 small ramekins. 

2.

Roll out puff pastry until 2-3 mm thin (approximately 1/6 inch). Cut out 12 circles slightly larger than ramekins and cut remaining pastry into strips with a cookie cutter. Lima ramekins with pastry circles, making edges all around.

3.

Heat jam with rum and strain through a sieve. Spread ramekins with the mixture and cover with pastry strips in a lattice manner, press the edges well together. Whisk egg yolk with milk and brush pastry with the mixture. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes or until golden brown.

4.

Remove from the oven, let cool slightly and remove from the ramekins. Serve.