Jam-centre Cakes with Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 kcal | (27 %) | ||
| Protein | 9.75 g | (10 %) | ||
| Fat | 32.15 g | (28 %) | ||
| Carbohydrates | 64.87 g | (43 %) | ||
| Sugar added | 37.03 g | (148 %) | ||
| Roughage | 1.34 g | (4 %) |
more nutritional values
| Vitamin A | 141.63 mg | (17,704 %) | ||
| Vitamin D | 0.57 μg | (3 %) | ||
| Vitamin E | 3.67 mg | (31 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 69.28 μg | (23 %) | ||
| Pantothenic acid | 0.48 mg | (8 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 0.01 mg | (0 %) | ||
| Potassium | 198.33 mg | (5 %) | ||
| Calcium | 106.69 mg | (11 %) | ||
| Magnesium | 51.71 mg | (17 %) | ||
| Iron | 1.59 mg | (11 %) | ||
| Iodine | 13.88 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.48 g | |||
| Cholesterol | 64.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 2 cups all-purpose flour
- ¾ cup superfine caster sugar
- 1 tablespoon Baking powder
- 1 pinch salt
- ½ cup smooth Peanut butter
- 2 eggs
- ¾ cup milk
- ¼ cup sunflower oil
- ¼ cup butter (melted)
- 4 tablespoons Raspberry jam (or jelly)
- For the peanut buttercream
- ½ cup butter
- ¾ cup smooth Peanut butter
- 2 ½ cups powdered sugar
- 1 pinch salt
- ½ teaspoon vanilla extract
- 2 tablespoons cream (48% fat)
- To decorate
- chocolate peanut (halved)
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Sift the flour, sugar and baking powder into a mixing bowl.
3.
Beat the eggs, milk, oil, butter and peanut butter together until combined and stir into the dry ingredients until just mixed. The mixture should be slightly lumpy.
4.
Spoon into the into the tins to half fill them. Top each with a teaspoonful of jam and cover with the remaining mixture. Bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the peanut buttercream: beat the butter and peanut butter with an electric whisk until smooth. Sift in the icing sugar and salt and beat at low speed until just blended. Whisk in the vanilla and cream until light and fluffy.
6.
Spoon into a piping bag and pipe on top of the cakes. Decorate with chocolate peanuts.
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