Frosted Vanilla Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
260
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 kcal | (12 %) | ||
| Protein | 2.03 g | (2 %) | ||
| Fat | 13.62 g | (12 %) | ||
| Carbohydrates | 32.7 g | (22 %) | ||
| Sugar added | 25.85 g | (103 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 136.15 mg | (17,019 %) | ||
| Vitamin D | 0.37 μg | (2 %) | ||
| Vitamin E | 1.21 mg | (10 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 0.33 mg | (3 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 9.39 μg | (3 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 0.13 μg | (0 %) | ||
| Vitamin B₁₂ | 0.25 μg | (8 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 29.27 mg | (1 %) | ||
| Calcium | 60.62 mg | (6 %) | ||
| Magnesium | 3.41 mg | (1 %) | ||
| Iron | 0.26 mg | (2 %) | ||
| Iodine | 11.38 μg | (6 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 8.19 g | |||
| Cholesterol | 63.33 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cakes
- ½ cup unsalted butter (softened)
- ¾ cup soft brown sugar
- 2 medium eggs
- ¾ cup plain flour
- ½ teaspoon baking soda
- 2 teaspoons Baking powder
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- To decorate
- 1 ¾ cups powdered sugar (sifted)
- 0.333 cup butter (softened)
- ½ teaspoon vanilla extract
- red sugar sprinkles
How healthy are the main ingredients?
eggPreparation steps
1.
Preheat oven to 200°C (180 fan) | 400°F | gas 6.
2.
Using a food processor place all the ingredients except the milk and blend until smooth. Add the milk a little at a time and blend again.
3.
Using a silicone cupcake mould, fill each with the mixture. If you do not have a mould, use paper cases and a regular cupcake tin.
4.
Bake in the oven for 15-20 minutes until dark golden and well risen. Once cool remove carefully from the mould to leave scalloped edge effect. If using paper cases remove gently.
5.
Make the topping by creaming together the icing sugar and butter until very pale and fluffy. Add the vanilla extract.
6.
Using a piping bag and star shape nozzle pipe in rounds on top of the cupcake to create whipped cream effect. Decorate with heart shaped sprinkles.
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