Hazelnut Cream Mini Muffins

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Hazelnut Cream Mini Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
245
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie245 kcal(12 %)
Protein2.31 g(2 %)
Fat14.25 g(12 %)
Carbohydrates27.69 g(18 %)
Sugar added17.12 g(68 %)
Roughage0.27 g(1 %)
Vitamin A98.46 mg(12,308 %)
Vitamin D0.26 μg(1 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.62 mg(5 %)
Vitamin B₆0.03 mg(2 %)
Folate20.07 μg(7 %)
Pantothenic acid0.1 mg(2 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C0.18 mg(0 %)
Potassium67.64 mg(2 %)
Calcium34.26 mg(3 %)
Magnesium11.89 mg(4 %)
Iron0.8 mg(5 %)
Iodine8.07 μg(4 %)
Zinc0.21 mg(3 %)
Saturated fatty acids8.67 g
Cholesterol46.33 mg

Ingredients

for
24
For the cupcakes
cup butter
3 eggs
1 ½ cups powdered sugar
1 cup self-rising flour (sifted)
½ cup roasted, ground Hazelnuts
For the topping
½ cup unsalted butter
8 ounces Hazelnut spread
2 cups powdered sugar
1 tablespoon cream (38% fat)
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 hole mini muffin tins.
2.
Beat together the butter, eggs and sugar in a mixing bowl until light and creamy. Stir in the flour and ground hazelnuts until blended.
3.
Spoon the mixture into the paper cases and bake for about 10-12 minutes until golden. (Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean). Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
4.
For the topping: beat together the butter and hazelnut paste until smooth and combined. Gradually sift in the icing sugar, beating until smooth. Beat in the cream.
5.
Spoon into a piping bag and pipe a swirl on top of each cake.