Frosted Jam Muffins

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Frosted Jam Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
334
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie334 kcal(16 %)
Protein1.85 g(2 %)
Fat16.09 g(14 %)
Carbohydrates46.76 g(31 %)
Sugar added32.31 g(129 %)
Roughage0 g(0 %)
Vitamin A156.99 mg(19,624 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.59 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate20.85 μg(7 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C0 mg(0 %)
Potassium13.78 mg(0 %)
Calcium28.34 mg(3 %)
Magnesium1.7 mg(1 %)
Iron0.35 mg(2 %)
Iodine10 μg(5 %)
Zinc0.06 mg(1 %)
Saturated fatty acids9.74 g
Cholesterol69.87 mg

Ingredients

for
12
Ingredients
cup self-rising flour (sifted)
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
½ cup Strawberry Jam
To decorate
½ cup butter (softened)
2 ¼ cups powdered sugar
2 tablespoons Syrup
pink Food coloring
flower shaped sprinkle
How healthy are the main ingredients?
egg

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, sugar, butter, eggs and plum jam in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
4.
To make the buttercream, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the plum syrup and food colouring, then whisk for 2 minutes or until smooth and well whipped.
5.
Spoon the buttercream into a piping bag fitted with a star nozzle and pipe a swirl on top of each cake. Sprinkle with flower-shaped cake sprinkles.