Pink Buttercream Cupcakes

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Pink Buttercream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
492
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie492 kcal(23 %)
Protein4.7 g(5 %)
Fat24.06 g(21 %)
Carbohydrates65.73 g(44 %)
Sugar added38.98 g(156 %)
Roughage0 g(0 %)
Vitamin A160.32 mg(20,040 %)
Vitamin D0.72 μg(4 %)
Vitamin E1.47 mg(12 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.22 mg(19 %)
Vitamin B₆0.02 mg(1 %)
Folate55.48 μg(18 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.72 μg(2 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C0 mg(0 %)
Potassium64.13 mg(2 %)
Calcium116.93 mg(12 %)
Magnesium8.65 mg(3 %)
Iron1.35 mg(9 %)
Iodine17.61 μg(9 %)
Zinc0.28 mg(4 %)
Saturated fatty acids10.2 g
Cholesterol74.08 mg

Ingredients

for
10
For the cupcakes
2 eggs (beaten)
0.333 cup caster sugar (superfine)
1 cup milk
cup sunflower oil
2 cups all-purpose flour
3 teaspoons Baking powder
¼ teaspoon salt
For the raspberry buttercream
¾ cup unsalted butter
2 ¾ cups powdered sugar
1 ½ tablespoons seedless Raspberry jelly (jam)
pink Food coloring
To decorate
10 Sugar flower
How healthy are the main ingredients?
eggsalt

Preparation steps

1.
For the cupcakes: heat the oven to 200C,400F, gas 6. Place 10 paper cases in a muffin tin.
2.
Mix the egg, sugar, milk and oil in a mixing bowl. Sift in the flour, baking powder, salt and quickly mix until just combined. The mixture will be lumpy.
3.
Spoon the mixture into the muffin cases. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
4.
For the raspberry buttercream: Beat the butter until creamy. sift in the confectioners' sugar and beat until smooth.
5.
Beat in the raspberry jelly and a few drops of pink food colouring until the mixture is smooth and evenly coloured.
6.
Spread the buttercream over the cooled cakes and top with a sugar flower to decorate.
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