Gluten Free Festive Chocolate Cinnamon Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
448
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 kcal | (21 %) | ||
| Protein | 4.16 g | (4 %) | ||
| Fat | 25.8 g | (22 %) | ||
| Carbohydrates | 50.88 g | (34 %) | ||
| Sugar added | 34.65 g | (139 %) | ||
| Roughage | 0.29 g | (1 %) |
more nutritional values
| Vitamin A | 229.98 mg | (28,748 %) | ||
| Vitamin D | 0.55 μg | (3 %) | ||
| Vitamin E | 2.01 mg | (17 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 1.44 mg | (12 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 44.21 μg | (15 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 0.19 μg | (0 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0.01 mg | (0 %) | ||
| Potassium | 70.93 mg | (2 %) | ||
| Calcium | 70.25 mg | (7 %) | ||
| Magnesium | 16.88 mg | (6 %) | ||
| Iron | 1.85 mg | (12 %) | ||
| Iodine | 16.23 μg | (8 %) | ||
| Zinc | 0.33 mg | (4 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Cholesterol | 105.3 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
15
- For the cupcakes
- 1 ⅛ cups butter
- 1 ⅛ cups superfine caster sugar
- 4 eggs
- 2 cups gluten-free self-rising flour
- 1 teaspoon ground cinnamon
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- For the chocolate buttercream
- ⅔ cup butter
- 2 ½ cups powdered sugar
- 1 tablespoon milk
- ½ cup gluten-free Chocolate (60% cocoa solids)
- To decorate
- snowflake Sugar decoration
- powdered sugar
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12-15 paper cases in bun tins.
2.
Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.
3.
Beat in the eggs, gradually until well blended. Sift in the flour, cinnamon and cocoa and fold in gently until incorporated. Stir in the vanilla
4.
Spoon into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tins for 5 minutes. Place on a wire rack to cool completely.
5.
For the chocolate buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the milk and melted chocolate until creamy and smooth. Chill until the mixture is firm enough to pipe.
6.
Spoon the buttercream into a piping bag and pipe swirls on top of the cakes.
7.
Decorate with sugar snowflakes and sift a little icing sugar over the tops.
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