Currant Red Velvet Cupcakes

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Currant Red Velvet Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
305
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie305 kcal(15 %)
Protein6.77 g(7 %)
Fat9.74 g(8 %)
Carbohydrates48.14 g(32 %)
Sugar added9.21 g(37 %)
Roughage0.36 g(1 %)
Vitamin A81.34 mg(10,168 %)
Vitamin D0.51 μg(3 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.28 mg(25 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.04 mg(3 %)
Folate83.68 μg(28 %)
Pantothenic acid0.42 mg(7 %)
Biotin2.06 μg(5 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C3 mg(3 %)
Potassium142.36 mg(4 %)
Calcium110.03 mg(11 %)
Magnesium14.79 mg(5 %)
Iron2.22 mg(15 %)
Iodine19.52 μg(10 %)
Zinc0.45 mg(6 %)
Saturated fatty acids4.96 g
Cholesterol48.4 mg

Ingredients

for
12
For the dough
2 cups all-purpose flour
½ ounce Baking powder
1 teaspoon baking soda
1 medium egg
cup red currant syrup (ready-made)
For the topping
½ Vanilla bean (slit open, seeds scraped out)
½ cup milk
1 medium egg yolk
2 tablespoons sugar
1 teaspoon Corn starch
cup cream (30 % fat content)
To decorate
24 mini heart-shaped Biscuit (ready-made)
12 Red currant
How healthy are the main ingredients?
eggsugar
Preparation

Kitchen utensils

1 Wok oder Pfanne, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Pot mit Deckel, 1 Measuring cups, 1 Kitchen towel, 1 Small bowl, 1 Fork, 1 Plate

Preparation steps

1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
Place the paper cups in the muffin pan. Mix the flour with baking powder and baking soda. Beat the egg and stir in the red currant syrup. Add the flour to the egg mixture and beat in quickly.
3.
Spoon the dough into the paper cups and bake on the middle shelf for 20-25 minutes. (Test with a wooden toothpick: if it comes out clean, the cupcakes are done. ) Cool on a wire rack.
4.
For the topping: boil the vanilla seeds and the bean with the milk in a small saucepan. Take off the heat and remove the bean. Beat the egg yolk with the sugar until creamy; beat in the cornstarch. Slowly stir the warm milk into the egg yolk, then pour the liquid back into the saucepan. Stir the vanilla cream over a low heat until it thickens; do not boil. Cover with plastic wrap to prevent a skin forming. Let cool.
5.
Whip the cream until stiff and fold into the vanilla cream.
6.
To serve: top the cupcakes with vanilla cream and decorate with two heart-shaped biscuits and a small bunch of red currants.
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