Frosted Vanilla Muffins

Name: Frosted Vanilla Muffins
Total time: 45 min
Yield: 12
Ingredients: 0.5 cup unsalted butter (softened); 0.75 cup soft brown sugar; 2 medium eggs; 0.75 cup plain flour; 0.5 teaspoon baking soda; 2 teaspoons Baking powder; 2 teaspoons vanilla extract; 2 tablespoons milk; 1.75 cups powdered sugar (sifted); 0.333 cup butter (softened); 0.5 teaspoon vanilla extract; red sugar sprinkles

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Health Score:

3,2 / 10

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

260

calories

Calories

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Nutritional values

1 cupcake contains
(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 %)

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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

cupcakes

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

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Preparation steps

Preheat oven to 200°C (180 fan) | 400°F | gas 6.

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.

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.

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.

Make the topping by creaming together the icing sugar and butter until very pale and fluffy. Add the vanilla extract.

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.