Pink Flower Mini Muffins

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Pink Flower Mini Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
210
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie210 kcal(10 %)
Protein1.53 g(2 %)
Fat11.24 g(10 %)
Carbohydrates26.37 g(18 %)
Sugar added21.31 g(85 %)
Roughage0.17 g(1 %)
Vitamin A73.84 mg(9,230 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.46 mg(4 %)
Vitamin B₆0 mg(0 %)
Folate11.65 μg(4 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.12 μg(0 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C0 mg(0 %)
Potassium12.76 mg(0 %)
Calcium26.58 mg(3 %)
Magnesium6.13 mg(2 %)
Iron0.32 mg(2 %)
Iodine3.28 μg(2 %)
Zinc0.06 mg(1 %)
Saturated fatty acids6.51 g
Cholesterol33.54 mg
Author of this recipe:

Ingredients

for
24
For the cupcakes
½ cup
0.333 cup
1 cup
¼ teaspoon
1
large egg
0.333 cup
½ teaspoon
0.333 cup
For the buttercream
cup
3 ½ cups
powdered sugar (more if needed)
cup
½ teaspoon

Preparation steps

1.
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 3. Line 2 x 12 hole mini muffin tins with paper cases.
2.
Beat together the sugar and butter in a mixing bowl until light and fluffy.
3.
Gradually sift in the flour and baking powder and fold in gently until blended, followed by the egg and milk, until well combined.
4.
Stir in the rosewater and ground almonds.
5.
Spoon into the paper cases and bake for 10-15 minutes, until springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar alternately with the creme fraiche and beat well until thick and creamy. Stir in the rosewater and a few drops of pink food colouring. Sift in more icing sugar if needed to make a smooth thick buttercream.
7.
Spoon into a piping bag and pipe in a circular motion on top of the cakes to form rose shapes.