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Mint Buttercream Cupcakes

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Mint Buttercream Cupcakes
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
543
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie543 kcal(26 %)
Protein4.17 g(4 %)
Fat31.32 g(27 %)
Carbohydrates62.98 g(42 %)
Sugar added41.22 g(165 %)
Roughage0 g(0 %)
Vitamin A237.71 mg(29,714 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate30.09 μg(10 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0.12 mg(0 %)
Potassium98.52 mg(2 %)
Calcium82.24 mg(8 %)
Magnesium7.65 mg(3 %)
Iron0.73 mg(5 %)
Iodine11.15 μg(6 %)
Zinc0.3 mg(4 %)
Saturated fatty acids19.22 g
Cholesterol86.03 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ¼ cups
1 teaspoon
¼ teaspoon
½ cup
1 teaspoon
½ cup
1 cup
superfine caster sugar
1
large egg
2
For the topping
1 ¼ cups
good quality white chocolate (chopped)
1 cup
2 ½ cups
powdered sugar (more if needed)
1 pinch
¼ cup
cream (48% fat)
½ teaspoon
To decorate

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift together the flour, baking powder and salt and set aside.
3.
Stir together the milk and peppermint extract and set aside.
4.
Beat the butter and sugar in a mixing bowl until light and fluffy.
5.
Gradually beat in the eggs and egg whites until blended.
6.
Beat in half the flour mixture until combined, then beat in the peppermint milk. Gradually beat in the remaining flour mixture.
7.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
8.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool.
9.
Beat the butter until very soft. Sift in the icing sugar and salt and beat until smooth.
10.
Whisk in the cream and peppermint extract until blended. Stir in the cooled chocolate and beat well until smooth. The mixture should be stiff enough to pipe. Beat in more icing sugar if necessary.
11.
Spoon into a piping bag with a plain or ribbon nozzle and pipe coils on top of the cakes.
12.
Sift over a little icing sugar and decorate with mint leaves.