Mixed Berry Cupcakes

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Mixed Berry Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
238
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie238 kcal(11 %)
Protein3.54 g(4 %)
Fat10.31 g(9 %)
Carbohydrates33.71 g(22 %)
Sugar added12.57 g(50 %)
Roughage0.63 g(2 %)
Vitamin A18.74 mg(2,343 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.19 mg(18 %)
Vitamin B₆0.02 mg(1 %)
Folate57.46 μg(19 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.59 μg(1 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C2.6 mg(3 %)
Potassium63.5 mg(2 %)
Calcium125.18 mg(13 %)
Magnesium8.4 mg(3 %)
Iron1.34 mg(9 %)
Iodine7.34 μg(4 %)
Zinc0.25 mg(3 %)
Saturated fatty acids1.31 g
Cholesterol15.6 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1
large egg
½ cup
½ cup
2 ½ cups
1 teaspoon
¾ cup
superfine caster sugar
½ cup
½ cup
powdered sugar (for dusting)
How healthy are the main ingredients?
Raspberry

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil 12 muffin tins.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar, raspberries and blackberries in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the tins, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
5.
Transfer the cakes to a wire rack and leave to cool completely before dusting with icing sugar.