Glazed Sweet Potato and Orange Cupcakes

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Glazed Sweet Potato and Orange Cupcakes
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
297
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie297 kcal(14 %)
Protein3.53 g(4 %)
Fat8.58 g(7 %)
Carbohydrates52.01 g(35 %)
Sugar added31.2 g(125 %)
Roughage0.85 g(3 %)
Vitamin A249.61 mg(31,201 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.13 mg(9 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.88 mg(16 %)
Vitamin B₆0.05 mg(4 %)
Folate55.65 μg(19 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.43 μg(1 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C11.88 mg(13 %)
Potassium120.8 mg(3 %)
Calcium106.14 mg(11 %)
Magnesium10.19 mg(3 %)
Iron1.18 mg(8 %)
Iodine10 μg(5 %)
Zinc0.19 mg(2 %)
Saturated fatty acids4.98 g
Cholesterol49.52 mg
Author of this recipe:
How healthy are the main ingredients?
Sweet potatoeggsaltOrange

Ingredients

for
12
For the cupcakes
½ cup
1 cup
1
large Sweet potato (cooked and mashed)
2
large eggs (beaten)
2 cups
½ teaspoon
¼ teaspoon
1 teaspoon
½ teaspoon
1
unwaxed Orange (finely grated zest)
For the icing
2 cups
1
unwaxed Orange (juice and zest cut into matchsticks)
To decorate
sliced almonds

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the mashed sweet potatoes, followed by the eggs.
3.
Sift in the flour, baking powder, salt and spice and gently fold into the mixture. Stir in the vanilla and orange zest.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar into a bowl and add just enough orange juice to make a smooth thick icing.
6.
Spoon onto the cakes and sprinkle with orange matchsticks. Decoarte with flaked almonds and leave to set.