Pink Frosted Cupcakes

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Pink Frosted Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
237
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie237 kcal(11 %)
Protein2.44 g(2 %)
Fat9.23 g(8 %)
Carbohydrates36.43 g(24 %)
Sugar added27.95 g(112 %)
Roughage0.17 g(1 %)
Vitamin A91.01 mg(11,376 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.45 mg(12 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate27.37 μg(9 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0 mg(0 %)
Potassium15.76 mg(0 %)
Calcium41.14 mg(4 %)
Magnesium6.63 mg(2 %)
Iron0.56 mg(4 %)
Iodine10 μg(5 %)
Zinc0.08 mg(1 %)
Saturated fatty acids5.02 g
Cholesterol49.52 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
½ cup
caster sugar (superfine)
2
1 cup
cup
½ teaspoon
For the frosting
2 cups
1 tablespoon
hot water
For the decoration
edible decoration Sugar star
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put the butter, sugar, eggs, flour and baking powder into a mixing bowl and beat with an electric whisk for 1-2 minutes until the mixture is light and well mixed. Lightly fold in the ground almonds and almond extract.
3.
Spoon into the paper cases and bake for 20 minutes until risen and golden. Leave in the tin for a 5 minutes, then place on a wire rack to cool.
4.
For the frosting: sift the confectioners’ sugar into a bowl and gradually stir in the hot water until
5.
smooth and thick. Stir in a few drops of food colouring.
6.
Spoon the frosting on the cakes, allowing it to trickle down the sides. Sprinkle with the sugar crystals and decorate with sugar hearts and stars before the frosting sets.
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