Hidden Centre Apricot Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 kcal | (18 %) | ||
| Protein | 3.46 g | (4 %) | ||
| Fat | 19.06 g | (16 %) | ||
| Carbohydrates | 50.74 g | (34 %) | ||
| Sugar added | 32.84 g | (131 %) | ||
| Roughage | 1.69 g | (6 %) |
more nutritional values
| Vitamin A | 344.3 mg | (43,038 %) | ||
| Vitamin D | 0.35 μg | (2 %) | ||
| Vitamin E | 2.11 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.61 mg | (13 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 35.5 μg | (12 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 0.13 μg | (0 %) | ||
| Vitamin B₁₂ | 0.25 μg | (8 %) | ||
| Vitamin C | 8.55 mg | (9 %) | ||
| Potassium | 243.05 mg | (6 %) | ||
| Calcium | 53.47 mg | (5 %) | ||
| Magnesium | 11.18 mg | (4 %) | ||
| Iron | 0.84 mg | (6 %) | ||
| Iodine | 10.29 μg | (5 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 11.39 g | |||
| Cholesterol | 76.8 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 teaspoon vanilla extract
- 1 cup self-rising flour (sifted)
- 1 tablespoon milk
- 12 dried Apricot
- For the topping
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- To decorate
- dried Apricot
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light. Gradually beat in the eggs and vanilla until blended.
3.
Sift in the flour and stir until just combined. Add a little milk until the mixture is a dropping consistency.
4.
Spoon into the tins to cover the bases. Place the apricots on top and cover completely with more mixture.
5.
Bake for 10-15 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: beat the butter until soft and creamy. Sift in the icing sugar and beat well. Beat in the vanilla.
7.
Spoon on top of the cakes and decorate with apricot slices.
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