Jam-centre Cupcakes with Minty Garnish

Name: Jam-centre Cupcakes with Minty Garnish
Total time: 2 h
Yield: 16
Ingredients: 0.75 cup butter (softened); 1.25 cups self-rising flour (sifted); 0.75 cup superfine caster sugar; 1 pinch salt; 2 tablespoons milk; 3 large eggs; 1 teaspoon vanilla extract; 4 tablespoons Raspberry jam (or jelly); 2.5 cups powdered sugar; vanilla extract; water; 1.333 cups white chocolate (chopped); green food coloring paste (or powder); 0.25 teaspoon peppermint extract; 0.667 cup plain Dark chocolate (70% cocoa solids, chopped)

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Health Score:

4,0 / 10

Difficulty:

advanced

Difficulty

Preparation:

1 hr 45 min.

Preparation

ready in 2 h.

Ready in

Calories:

367

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	367 kcal	(17 %)
Protein	3.63 g	(4 %)
Fat	17.12 g	(15 %)
Carbohydrates	50.43 g	(34 %)
Sugar added	27.77 g	(111 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	104.83 mg	(13,104 %)
Vitamin D	0.4 μg	(2 %)
Vitamin E	1.37 mg	(11 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.15 mg	(14 %)
Niacin	0.99 mg	(8 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	28.05 μg	(9 %)
Pantothenic acid	0.18 mg	(3 %)
Biotin	0.14 μg	(0 %)
Vitamin B₁₂	0.36 μg	(12 %)
Vitamin C	0.07 mg	(0 %)
Potassium	109.39 mg	(3 %)
Calcium	71.5 mg	(7 %)
Magnesium	20.16 mg	(7 %)
Iron	1.35 mg	(9 %)
Iodine	11.69 μg	(6 %)
Zinc	0.42 mg	(5 %)
Saturated fatty acids	10.1 g
Cholesterol	59.09 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: ¾ cup
butter (softened); 1 ¼ cups
self-rising flour (sifted); ¾ cup
superfine caster sugar; 1 pinch
salt; 2 tablespoons
milk; 3
large eggs; 1 teaspoon
vanilla extract; 4 tablespoons
Raspberry jam (or jelly)

For the icing: 2 ½ cups
powdered sugar; vanilla extract; water

For the chocolate curls: 1.333 cups
white chocolate (chopped); green food coloring paste (or powder); ¼ teaspoon
peppermint extract; ⅔ cup
plain Dark chocolate (70% cocoa solids, chopped)

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 12-16 muffin tins.

Put the butter, flour, sugar and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.

Mix together the milk, eggs and vanilla until smooth.

Slowly pour half of the egg mixture into the flour mixture and whisk until combined. Gradually add the remaining egg mixture, whisking constantly until smooth.

Spoon 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 tins for 10 minutes, then place on a wire rack to cool completely.

For the icing: sift the icing sugar into a bowl and beat in the vanilla and just enough water to give a smooth thick icing.

Spread the icing on the cakes and leave to set.

To decorate: melt both chocolates separately in heatproof bowls over a pan of simmering (not boiling) water. Remove from the heat. Stir a little food colouring into the white chocolate until smooth and blended, then stir in the peppermint extract.

10.

Spread the green chocolate thinly on a baking tray or cold flat surface. Drop random spoonfuls of the dark chocolate on top.

11.

Put the remaining dark chocolate in a piping bag and pipe a broad line along the edge of the green chocolate and a thin line, as in the photo. Leave until cool and set, but still pliable. Do not chill.

12.

Using light pressure run a cheese slicer or metal spatula along the chocolate, so it scrapes a thin layer that curls up as you push. With your free hand guide the strips of chocolate into gentle folds and waves.

13.

Carefully place the chocolate curls on top of the cakes.