Raspberry Marshmallow Muffins

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Raspberry Marshmallow Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
322
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie322 kcal(15 %)
Protein3.69 g(4 %)
Fat13.91 g(12 %)
Carbohydrates45.73 g(30 %)
Sugar added9.61 g(38 %)
Roughage0 g(0 %)
Vitamin A129.69 mg(16,211 %)
Vitamin D0.36 μg(2 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.04 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate47.65 μg(16 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C0 mg(0 %)
Potassium50.88 mg(1 %)
Calcium92.81 mg(9 %)
Magnesium7.73 mg(3 %)
Iron1.27 mg(8 %)
Iodine8.51 μg(4 %)
Zinc0.24 mg(3 %)
Saturated fatty acids8.38 g
Cholesterol50.02 mg

Ingredients

for
12
For the cupcakes
2 ¼ cups all-purpose flour
1 tablespoon Baking powder
½ cup superfine caster sugar
0.333 cup chilled butter (grated)
1 large egg
1 teaspoon vanilla extract
¾ cup milk
For the topping
½ cup unsalted butter
2 tablespoons seedless Raspberry jam
8 ounces marshmallow cream
2 tablespoons powdered sugar
To decorate
mini Marshmallow
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Line a 12 hole muffin tin with greaseproof paper or paper cases.
2.
Sift the flour and baking powder into a mixing bowl and stir in the sugar. Stir in the grated butter to coat in the flour mixture.
3.
Beat together the egg, vanilla and milk and pour into the dry ingredients. Mix until just combined. The mixture will be lumpy.
4.
Spoon into the cases and bake for 20-25 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat the butter and jam with an electric whisk until smooth. Whisk in the marshmallow creme and icing sugar. Whisk for about 3 minutes until fluffy and smooth.
6.
Spoon into a piping bag and pipe on top of the cakes. Decorate with mini marshmallows.