Mug Cake with Heart Decoration

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Mug Cake with Heart Decoration
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
724
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie724 kcal(34 %)
Protein5.78 g(6 %)
Fat36.03 g(31 %)
Carbohydrates99.49 g(66 %)
Sugar added60.76 g(243 %)
Roughage0 g(0 %)
Vitamin A279.34 mg(34,918 %)
Vitamin D0 μg(0 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.25 mg(23 %)
Niacin3.17 mg(26 %)
Vitamin B₆0.05 mg(4 %)
Folate70 μg(23 %)
Pantothenic acid0.48 mg(8 %)
Biotin4.39 μg(10 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C0 mg(0 %)
Potassium128.2 mg(3 %)
Calcium99.34 mg(10 %)
Magnesium32.82 mg(11 %)
Iron2.57 mg(17 %)
Iodine12.78 μg(6 %)
Zinc0.86 mg(11 %)
Saturated fatty acids21.29 g
Cholesterol177.52 mg

Ingredients

for
4
For the cupcakes
¼ cup unsalted butter
0.333 cup superfine caster sugar
2 large egg yolks
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon Baking powder
1 pinch salt
½ cup Chocolate chip
To decorate
0.333 cup unsalted butter
1 ½ cups powdered sugar
peppermint extract
green Food coloring
How healthy are the main ingredients?
salt

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 4 large ovenproof coffee cups.
2.
Beat the butter and sugar in a mixing bowl until creamy.
3.
Gradually beat in the egg yolks and vanilla until blended.
4.
Sift in the dry ingredients and gently fold in with the chocolate chips, until just combined. Gently stir in enough milk to give a soft dropping consistency.
5.
Spoon into the cups and bake for 20-25 minutes until golden and risen. Cool in the teacups.
6.
For the buttercream: beat the butter until creamy. Sift in the icing sugar and beat until smooth. Beat in the peppermint extract and a few drops of food colouring until the mixture is smooth and evenly coloured.
7.
Spread the buttercream over the cooled cakes. Decorate with sugar hearts.