Pink and Blue Muffins
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
562
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(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 %) |
more nutritional values
| 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
all recipes of this author
Ingredients
for
12
- 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 (or powder)
- 1 teaspoon vanilla extract
- turqoise Food coloring (or food coloring powder)
Preparation steps
1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a muffin tin.
2.
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.
3.
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.
4.
For the buttercream: Beat the butter in a bowl until very soft. Sift in the icing sugar and cream of tartar and beat well.
5.
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.
6.
Beat the vanilla extract and a little turquoise food colouring into the remaining buttercream. Spoon into a piping bag.
7.
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.
8.
Pipe the turquoise buttercream generously on top of the cakes.
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