Jam-centre Cupcakes with Minty Garnish
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 2 h.
Ready in
Calories:
367
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(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 %) |
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
16
- 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 (or powder)
- ¼ teaspoon peppermint extract
- ⅔ cup plain Dark chocolate (70% cocoa solids, chopped)
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 12-16 muffin tins.
2.
Put the butter, flour, sugar and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.
3.
Mix together the milk, eggs and vanilla until smooth.
4.
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.
5.
Spoon into the tins to half fill them. Top each with a teaspoonful of jam and cover with the remaining mixture.
6.
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.
7.
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.
8.
Spread the icing on the cakes and leave to set.
9.
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.
