Red and White Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
373
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 kcal | (18 %) | ||
| Protein | 5.58 g | (6 %) | ||
| Fat | 22.6 g | (19 %) | ||
| Carbohydrates | 37.14 g | (25 %) | ||
| Sugar added | 13.8 g | (55 %) | ||
| Roughage | 0.44 g | (1 %) |
more nutritional values
| Vitamin A | 201.73 mg | (25,216 %) | ||
| Vitamin D | 0.82 μg | (4 %) | ||
| Vitamin E | 0.99 mg | (8 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 2.22 mg | (19 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 43.7 μg | (15 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 0.92 μg | (2 %) | ||
| Vitamin B₁₂ | 0.32 μg | (11 %) | ||
| Vitamin C | 0.29 mg | (0 %) | ||
| Potassium | 155.27 mg | (4 %) | ||
| Calcium | 66.12 mg | (7 %) | ||
| Magnesium | 27.34 mg | (9 %) | ||
| Iron | 2.79 mg | (19 %) | ||
| Iodine | 13.09 μg | (7 %) | ||
| Zinc | 0.56 mg | (7 %) | ||
| Saturated fatty acids | 13.67 g | |||
| Cholesterol | 68.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
12
- For the cupcakes
- ½ cup
- 3 ½ ounces
- 2 cups
- 1 pinch
- 1 teaspoon
- 0.333 cup
- ¾ cup
superfine caster sugar
- 1
- ⅞ cup
- ⅔ cup
plain Yogurt
- 1 teaspoon
- For the cream topping
- 1.333 cups
cream (48% fat)
- 2 tablespoons
- ½ teaspoon
- To decorate
-
white chocolate (candy stars)
-
red sugar sprinkles
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F Gas 4. Place 12 paper cases in a 12 hole muffin tin.
2.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool.
3.
Sift the dry ingredients into a mixing bowl.
4.
Beat together the egg, milk, yoghurt and vanilla and pour into the dry ingredients with the melted chocolate. Mix until just combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
6.
For the cream topping: whisk the cream until soft peaks form. Add the sugar and vanilla and whisk until thick.
7.
Spoon into a piping bag and pipe on top of the cakes. Decorate with white chocolate stars and sprinkle with the sugar sprinkles.
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