Hidden Centre Apricot Cupcakes

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Hidden Centre Apricot Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
381
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie381 kcal(18 %)
Protein3.46 g(4 %)
Fat19.06 g(16 %)
Carbohydrates50.74 g(34 %)
Sugar added32.84 g(131 %)
Roughage1.69 g(6 %)
Vitamin A344.3 mg(43,038 %)
Vitamin D0.35 μg(2 %)
Vitamin E2.11 mg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.61 mg(13 %)
Vitamin B₆0.05 mg(4 %)
Folate35.5 μg(12 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C8.55 mg(9 %)
Potassium243.05 mg(6 %)
Calcium53.47 mg(5 %)
Magnesium11.18 mg(4 %)
Iron0.84 mg(6 %)
Iodine10.29 μg(5 %)
Zinc0.26 mg(3 %)
Saturated fatty acids11.39 g
Cholesterol76.8 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
½ cup
superfine caster sugar
2
eggs (beaten)
1 teaspoon
1 cup
1 tablespoon
12
dried Apricot wedges
For the topping
cup
2 ½ cups
1 teaspoon
To decorate
dried Apricots column
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. 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.