Kids Cupcakes with Faces

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Kids Cupcakes with Faces
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
357
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein2.24 g(2 %)
Fat16.15 g(14 %)
Carbohydrates51.59 g(34 %)
Sugar added42.62 g(170 %)
Roughage0.04 g(0 %)
Vitamin A156.99 mg(19,624 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.86 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate27.65 μg(9 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C1.33 mg(1 %)
Potassium22.58 mg(1 %)
Calcium51.5 mg(5 %)
Magnesium2.46 mg(1 %)
Iron0.61 mg(4 %)
Iodine10 μg(5 %)
Zinc0.09 mg(1 %)
Saturated fatty acids9.74 g
Cholesterol69.87 mg

Ingredients

for
12
For the cupcakes
2 eggs
1 cup self-rising flour
½ teaspoon Baking powder
½ cup butter (softened)
½ cup sugar
1 teaspoon vanilla extract
For the icing
2 cups powdered sugar
3 tablespoons lemon juice
1 teaspoon hot water
yellow Food coloring
For the buttercream
½ cup unsalted butter
1 ½ cups powdered sugar
vanilla extract
½ tablespoon cocoa powder
pink Food coloring
yellow Food coloring
For the decoration
1 stick black Licorice (cut into tiny rounds)
colored Chocolate bean
jelly bean
white candy melts
pink colored sparkling sugar
How healthy are the main ingredients?
sugaregg
Preparation

Kitchen utensils

1 Pot mit Deckel, 1 Bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Slotted spatula, 1 Kitchen twine, 1 Lid, 1 Slotted spoon, 1 Peeler, 1 Fine grater, 1 kleiner Pot

Preparation steps

1.
For the cupcakes: heat the oven to 170C,325F, gas 3. Place paper cases in a 12 hole bun tin.
2.
For the cupcakes: put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. 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.
4.
For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and water until smooth and thick. Add a few drops of yellow food colouring.
5.
Spread the frosting over the cakes.
6.
For the buttercream: beat the butter in a large bowl until soft. Sift in the confectioners’ sugar and beat well. Stir in the vanilla. Divide between 3 small bowls, leaving 1/4 of the buttercream in the large bowl.
7.
Sift the cocoa into one bowl and beat well. Add pink food colouring to another bowl and beat well. Add yellow food colouring to the third bowl.
8.
Spoon the buttercreams into 4 small piping bags and pipe 'hair' onto some of the cakes.
9.
Decorate the cakes with the sweets, using chocolate buttons and liquorice for the 'eyes'; jelly beans for the' noses' and chocolate buttons for the 'ears'.