Iced Cranberry Orange Cupcakes
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(0 votes)
Health Score:
5,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
240
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- 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)
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.
