Decorated Chocolate Chip Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
468
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 kcal | (22 %) | ||
| Protein | 4.18 g | (4 %) | ||
| Fat | 25.58 g | (22 %) | ||
| Carbohydrates | 57.68 g | (38 %) | ||
| Sugar added | 37.79 g | (151 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 220.6 mg | (27,575 %) | ||
| Vitamin D | 0.56 μg | (3 %) | ||
| Vitamin E | 1.68 mg | (14 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.53 mg | (13 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 39.11 μg | (13 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0.39 μg | (1 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 73.69 mg | (2 %) | ||
| Calcium | 54.12 mg | (5 %) | ||
| Magnesium | 15.18 mg | (5 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 14.81 μg | (7 %) | ||
| Zinc | 0.32 mg | (4 %) | ||
| Saturated fatty acids | 15.33 g | |||
| Cholesterol | 93.23 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
10
- For the cupcakes
- ½ cup butter
- 0.333 cup superfine caster sugar
- 2 tablespoons light brown sugar
- 2 eggs
- 1 ¼ cups plain all-purpose flour
- 1 teaspoon Baking powder
- ¼ cup cocoa powder
- ½ cup milk
- ½ cup Chocolate chip
- For the buttercream
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 10 paper cases in a bun tin.
2.
Beat the butter in a mixing bowl until soft and light. Beat in both sugars and beat until light and fluffy.
3.
Beat in the eggs, one at a time until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk and chocolate chips.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar and beat well. Stir in the vanilla.
6.
Spread the buttercream over the top of the cakes. Stand the cakes on a sheet of non-stick baking paper and sprinkle with the chocolate sugar strands, pressing them lightly into the buttercream. Place a small sweet on top of each cake.
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