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Pretty Cupcakes

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Pretty Cupcakes
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
303
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie303 kcal(14 %)
Protein2.25 g(2 %)
Fat10.25 g(9 %)
Carbohydrates51.24 g(34 %)
Sugar added42.62 g(170 %)
Roughage0 g(0 %)
Vitamin A111.86 mg(13,983 %)
Vitamin D0.41 μg(2 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate27.57 μg(9 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C0.03 mg(0 %)
Potassium21.32 mg(1 %)
Calcium41.29 mg(4 %)
Magnesium2.57 mg(1 %)
Iron0.52 mg(3 %)
Iodine10.75 μg(5 %)
Zinc0.09 mg(1 %)
Saturated fatty acids6.11 g
Cholesterol55.17 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2
½ cup
superfine caster sugar
¼ cup
cream (48% fat)
1 teaspoon
1 cup
½ cup
butter (melted)
For the icing
3 ½ cups
1 tablespoon
hot water
To decorate

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a bun tin.
2.
Whisk the eggs and sugar together in a mixing bowl until light and fluffy.
3.
Stir in the cream and vanilla.
4.
Gently fold in the flour and butter until well blended.
5.
Pour the mixture into the paper cases and bake for 8-10 minutes, until golden and a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and beat in enough hot water to make a smooth, thick frosting. Stir in the vanilla.
7.
Spread the icing over the top of the cakes and decorate with sugar flowers and butterflies before the icing sets.