Iced Romantic Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Iced Romantic Cupcakes
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
418
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie418 kcal(20 %)
Protein4.94 g(5 %)
Fat21.67 g(19 %)
Carbohydrates51.5 g(34 %)
Sugar added32.14 g(129 %)
Roughage0.17 g(1 %)
Vitamin A169.76 mg(21,220 %)
Vitamin D0.62 μg(3 %)
Vitamin E1.74 mg(15 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.56 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate41.42 μg(14 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.46 μg(1 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C0.04 mg(0 %)
Potassium136.02 mg(3 %)
Calcium94.66 mg(9 %)
Magnesium36.53 mg(12 %)
Iron2.79 mg(19 %)
Iodine17.66 μg(9 %)
Zinc0.6 mg(8 %)
Saturated fatty acids12.74 g
Cholesterol83.62 mg

Ingredients

for
12
For the cupcakes
cup butter (softened)
¾ cup caster sugar
1 ½ cups self-rising flour
1 teaspoon Baking powder
3 eggs (beaten)
2 tablespoons cocoa powder
For the chocolate topping
cup cream (48% fat)
6 ounces Dark chocolate (65% cocoa solids)
1 ½ tablespoons unsalted butter
For the icing
2 cups powdered sugar
1 egg white (or 1 tbsp meringue powder)
cup water (if using meringue powder)
To decorate
edible, gold Glitter
sugar heart
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
For the chocolate topping: heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Stir until the chocolate has melted. Add the butter, a little at a time and stir until the mixture is smooth and glossy.
5.
Spread the topping on the cakes and leave to set.
6.
To decorate: sift the icing sugar into a bowl. Lightly beat the egg white and mix with the icing sugar using an electric whisk; if using meringue powder, beat it with the water until smooth, then whisk with the icing sugar. If the mixture seems too thick to pipe, add a little water.
7.
Spoon into a piping bag and pipe the icing on top of the set chocolate topping, as in the photo. Sprinkle with the glitter and sugar hearts.