Iced Cranberry Orange Cupcakes

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Iced Cranberry Orange Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
240
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie240 kcal(11 %)
Protein2.47 g(3 %)
Fat5.79 g(5 %)
Carbohydrates45.48 g(30 %)
Sugar added30.39 g(122 %)
Roughage0.56 g(2 %)
Vitamin A61.86 mg(7,733 %)
Vitamin D0.23 μg(1 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.36 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate35.73 μg(12 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.37 μg(1 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C6.97 mg(7 %)
Potassium52.13 mg(1 %)
Calcium54.39 mg(5 %)
Magnesium5.85 mg(2 %)
Iron0.85 mg(6 %)
Iodine6.17 μg(3 %)
Zinc0.15 mg(2 %)
Saturated fatty acids3.39 g
Cholesterol28.65 mg
Author of this recipe:

Ingredients

for
12
For the muffins
1 ½ cups
1 ¾ teaspoons
½ cup
¼ teaspoon
0.333 cup
1
large egg (beaten)
¼ cup
1
Orange (peeled & finely chopped)
1 cup
For the icing
2 ¼ cups
To decorate
candied Orange peel (strips)
How healthy are the main ingredients?
sugarsalteggOrangeCranberry

Preparation steps

1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour and baking powder into a mixing bowl and stir in the sugar and salt. Rub in the butter until the mixture resembles breadcrumbs.
3.
Stir in the egg and milk and mix until just combined. Gently fold in the orange flesh and cranberries.
4.
Spoon into the paper cases and bake for 20-25 minutes until firm and risen. Cool in the tin for 10 minutes then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar into a bowl and stir in just enough water to make a smooth thick icing.
6.
Spoon the icing over the muffins and decorate with candied orange peel strips. Leave to set.