Fruity Icing on Chocolate Cupcakes

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Fruity Icing on Chocolate Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
411
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie411 kcal(20 %)
Protein3.59 g(4 %)
Fat18.89 g(16 %)
Carbohydrates57.98 g(39 %)
Sugar added32.22 g(129 %)
Roughage0.34 g(1 %)
Vitamin A122.63 mg(15,329 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.19 mg(10 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate35.51 μg(12 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C1.57 mg(2 %)
Potassium70.32 mg(2 %)
Calcium106.15 mg(11 %)
Magnesium7.13 mg(2 %)
Iron1.54 mg(10 %)
Iodine14.68 μg(7 %)
Zinc0.2 mg(3 %)
Saturated fatty acids7.7 g
Cholesterol58.35 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1.333 cups
¼ cup
1 tablespoon
cup
2
cup
1 cup
1 teaspoon
For the buttercream
cup
2 ½ cups
cup
Apricot Jam
To decorate
Gold pearl sugar

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place 12 paper cases in a muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk and vanilla.
4.
Stir into the dry ingredients until just blended.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft and creamy.
7.
Sift in the icing sugar, add the jam and beat until smooth.
8.
Spoon into a piping bag and pipe a swirl on each cake. Sprinkle with sugar pearls.