Pink and Blue Muffins

Name: Pink and Blue Muffins
Total time: 1 h 25 min
Yield: 12
Ingredients: 0.333 cup butter (melted); 1 egg; 0.75 cup Sour cream; 1 lemon (juice and finely grated zest); 2.25 cups All purpose flour; 1 tablespoon Baking powder; 0.667 cup sugar; 1.125 cups unsalted butter; 5 cups powdered sugar; 1 pinch cream of tartar; 0.5 teaspoon strawberry flavoring; pink food coloring paste (or powder); 1 teaspoon vanilla extract; turqoise food coloring paste (or food coloring powder)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 25 min.

Preparation

Calories:

562

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	562 kcal	(27 %)
Protein	3.74 g	(4 %)
Fat	25.45 g	(22 %)
Carbohydrates	81.11 g	(54 %)
Sugar added	60.09 g	(240 %)
Roughage	0.17 g	(1 %)

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Vitamin A	224.96 mg	(28,120 %)
Vitamin D	0.17 μg	(1 %)
Vitamin E	1.11 mg	(9 %)
Vitamin B₁	0.19 mg	(19 %)
Vitamin B₂	0.16 mg	(15 %)
Niacin	1.95 mg	(16 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	47.05 μg	(16 %)
Pantothenic acid	0.13 mg	(2 %)
Biotin	0.24 μg	(1 %)
Vitamin B₁₂	0.15 μg	(5 %)
Vitamin C	2.5 mg	(3 %)
Potassium	74.93 mg	(2 %)
Calcium	100.14 mg	(10 %)
Magnesium	6.07 mg	(2 %)
Iron	1.3 mg	(9 %)
Iodine	5 μg	(3 %)
Zinc	0.2 mg	(3 %)
Saturated fatty acids	15.81 g
Cholesterol	83.93 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 0.333 cup
butter (melted); 1
egg; ¾ cup
Sour cream; 1
lemon (juice and finely grated zest); 2 ¼ cups
All purpose flour; 1 tablespoon
Baking powder; ⅔ cup
sugar

For the buttercream: 1 ⅛ cups
unsalted butter; 5 cups
powdered sugar; 1 pinch
cream of tartar; ½ teaspoon
strawberry flavoring; pink food coloring paste (or powder); 1 teaspoon
vanilla extract; turqoise food coloring paste (or food coloring powder)

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Preparation steps

For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a muffin tin.

Combine the butter, egg, soured cream, lemon juice and zest in a mixing bowl. Sift in the flour, baking powder and sugar. Stir until only just combined.

Spoon the mixture into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the buttercream: Beat the butter in a bowl until very soft. Sift in the icing sugar and cream of tartar and beat well.

Place about 1/4 of the mixture into another bowl and beat in the strawberry flavouring and a little pink colouring until smooth. Spoon into a piping bag.

Beat the vanilla extract and a little turquoise food colouring into the remaining buttercream. Spoon into a piping bag.

Using a sharp knife, cut a cross down into the centre of each cupcake from the top, about 2.5cm|1" deep. Insert the tip of the piping bag into the cross and gently squeeze the pink buttercream into the centre of each cupcake.

Pipe the turquoise buttercream generously on top of the cakes.