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Raspberry and White Chocolate Muffins

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Raspberry and White Chocolate Muffins
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
497
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie497 kcal(24 %)
Protein4.9 g(5 %)
Fat27.46 g(24 %)
Carbohydrates58.8 g(39 %)
Sugar added36.33 g(145 %)
Roughage0.35 g(1 %)
Vitamin A237.84 mg(29,730 %)
Vitamin D0.71 μg(4 %)
Vitamin E2.47 mg(21 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.59 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate50.33 μg(17 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.54 μg(18 %)
Vitamin C1.48 mg(2 %)
Potassium79.78 mg(2 %)
Calcium96.34 mg(10 %)
Magnesium6.89 mg(2 %)
Iron0.91 mg(6 %)
Iodine20.37 μg(10 %)
Zinc0.27 mg(3 %)
Saturated fatty acids16.43 g
Cholesterol118.4 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 cup
1 cup
4
1 ⅔ cups
1 teaspoon
0.333 cup
For the white chocolate cream
1 cup
white chocolate (chopped)
2 cups
0.333 cup
cup
cream (18% fat)
To decorate
12

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 muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time with a little flour, beating until smooth. Mix in the vanilla extract.
3.
Sift in the remaining flour and gently stir into the mixture with the raspberries.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth.
7.
Spoon into a piping bag and pipe a swirl on top of each cake. Top with a raspberry.