Redcurrant and Raspberry Muffins

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Redcurrant and Raspberry Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
410
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie410 kcal(20 %)
Protein3.5 g(4 %)
Fat20.13 g(17 %)
Carbohydrates54.58 g(36 %)
Sugar added35.64 g(143 %)
Roughage0.74 g(2 %)
Vitamin A190.9 mg(23,863 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.77 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate52.11 μg(17 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.75 μg(2 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C7.83 mg(8 %)
Potassium79.18 mg(2 %)
Calcium81.44 mg(8 %)
Magnesium7.97 mg(3 %)
Iron1.12 mg(7 %)
Iodine10.21 μg(5 %)
Zinc0.21 mg(3 %)
Saturated fatty acids12.15 g
Cholesterol80.05 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
cup
superfine caster sugar
1 teaspoon
2
2 cups
½ cup
cup
Red currant (lightly crushed)
cup
Raspberries (lightly crushed)
For the topping
¾ cup
2 ½ cups
1 teaspoon
To decorate
How healthy are the main ingredients?
eggOrange juiceRaspberry

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Beat the butter, sugar and vanilla in a mixing bowl until light.
3.
Add the eggs, 1 at a time, beating well after each addition. Fold in the flour and orange juice until just combined, then stir in the berries.
4.
Bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Stir in the vanilla.
6.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar sprinkles.