Iced Cranberry Orange Cupcakes

Name: Iced Cranberry Orange Cupcakes
Total time: 1 h
Yield: 12
Ingredients: 1.5 cups all-purpose flour; 1.75 teaspoons Baking powder; 0.5 cup sugar; 0.25 teaspoon salt; 0.333 cup butter; 1 large egg (beaten); 0.25 cup milk; 1 Orange (peeled & finely chopped); 1 cup Cranberry; 2.25 cups powdered sugar; water; candied Orange peel (strips)

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Health Score:

5,5 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

240

calories

Calories

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Nutritional values

1 muffin contains
(Percentage of daily recommendation)

Calorie	240 kcal	(11 %)
Protein	2.47 g	(3 %)
Fat	5.79 g	(5 %)
Carbohydrates	45.48 g	(30 %)
Sugar added	30.39 g	(122 %)
Roughage	0.56 g	(2 %)

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more nutritional values

Vitamin A	61.86 mg	(7,733 %)
Vitamin D	0.23 μg	(1 %)
Vitamin E	0.73 mg	(6 %)
Vitamin B₁	0.14 mg	(14 %)
Vitamin B₂	0.12 mg	(11 %)
Niacin	1.36 mg	(11 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	35.73 μg	(12 %)
Pantothenic acid	0.15 mg	(3 %)
Biotin	0.37 μg	(1 %)
Vitamin B₁₂	0.14 μg	(5 %)
Vitamin C	6.97 mg	(7 %)
Potassium	52.13 mg	(1 %)
Calcium	54.39 mg	(5 %)
Magnesium	5.85 mg	(2 %)
Iron	0.85 mg	(6 %)
Iodine	6.17 μg	(3 %)
Zinc	0.15 mg	(2 %)
Saturated fatty acids	3.39 g
Cholesterol	28.65 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

muffins

For the muffins: 1 ½ cups all-purpose flour; 1 ¾ teaspoons Baking powder; ½ cup sugar; ¼ teaspoon salt; 0.333 cup butter; 1 large egg (beaten); ¼ cup milk; 1 Orange (peeled & finely chopped); 1 cup Cranberry

For the icing: 2 ¼ cups powdered sugar; water

To decorate: candied Orange peel (strips)

How healthy are the main ingredients?

sugar salt egg Orange Cranberry

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Preparation steps

For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.

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.

Stir in the egg and milk and mix until just combined. Gently fold in the orange flesh and cranberries.

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.

For the icing: sift the icing sugar into a bowl and stir in just enough water to make a smooth thick icing.

Spoon the icing over the muffins and decorate with candied orange peel strips. Leave to set.