Mulled Fruit Cupcakes

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Mulled Fruit Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 3 h.
Ready in
Calories:
150
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie150 kcal(7 %)
Protein1.71 g(2 %)
Fat2.83 g(2 %)
Carbohydrates25.79 g(17 %)
Sugar added13.48 g(54 %)
Roughage1.23 g(4 %)
Vitamin A31.45 mg(3,931 %)
Vitamin D0.18 μg(1 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.78 mg(7 %)
Vitamin B₆0.03 mg(2 %)
Folate17.22 μg(6 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C3.06 mg(3 %)
Potassium109.59 mg(3 %)
Calcium36.39 mg(4 %)
Magnesium8.67 mg(3 %)
Iron0.53 mg(4 %)
Iodine6.27 μg(3 %)
Zinc0.17 mg(2 %)
Saturated fatty acids1.61 g
Cholesterol15.47 mg
Author of this recipe:

Ingredients

for
20
For the fruit
4
2 cups
2 tablespoons
2 tablespoons
cup
1 ½ tablespoons
For the cupcakes
1
¼ cup
½ cup
¼ cup
butter (melted)
½ teaspoon
1 cup
½ tablespoon
1 pinch
For the vanilla cream
1 cup
¼ cup
¼ teaspoon
2
1 teaspoon
How healthy are the main ingredients?
PearOrange juiceMaple syrupeggsugarsalt

Preparation steps

1.
For the fruit: peel the pears.
2.
Place the pears, wine, lemon and orange juices in a pan just large enough to hold the pears and heat gently to a simmer.
3.
Cover and simmer gently for 20-30 minutes until the pears are tender (the exact time depends on the ripeness of the pears). Remove the pears to a dish using a slotted spoon.
4.
Boil the remaining liquid in the pan until thick and syrupy. Remove from the heat and stir in the blueberries and maple syrup.
5.
Dice the pears and stir into the pan. Set aside to cool, then chill.
6.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 20 hole mini muffin tin.
7.
Mix together the egg, sugar, milk, butter and vanilla in a mixing bowl until combined.
8.
Sift in the flour, baking powder and salt and fold gently into the mixture until blended, but still slightly lumpy.
9.
Spoon the mixture into the paper cases and bake for 12-18 minutes until well risen. Cool in the tins for 5 minutes then place on a wire rack to cool.
10.
For the vanilla cream: heat the sugar, water and cream of tartar in a pan over a low heat until the sugar has dissolved completely. Bring to a boil and boil for 3 minutes until syrupy but not browned;121C|250F on a sugar thermometer.
11.
Whisk the egg whites and vanilla until holding soft peaks. Gradually pour in the hot syrup, in a thin, steady stream, whisking constantly for about 10 minutes until the mixture is stiff and cool.
12.
Spoon into a piping bag and pipe a swirl on top of each cake.
13.
Spoon the poached fruits on top.
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