Redcurrant Muffins with Meringue Topping
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 kcal | (15 %) | ||
| Protein | 4.73 g | (5 %) | ||
| Fat | 12.56 g | (11 %) | ||
| Carbohydrates | 47.3 g | (32 %) | ||
| Sugar added | 26.41 g | (106 %) | ||
| Roughage | 1.79 g | (6 %) |
more nutritional values
| Vitamin A | 36.01 mg | (4,501 %) | ||
| Vitamin D | 0.52 μg | (3 %) | ||
| Vitamin E | 1.09 mg | (9 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 1.76 mg | (15 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 46.06 μg | (15 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 2.71 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 17.57 mg | (18 %) | ||
| Potassium | 150.21 mg | (4 %) | ||
| Calcium | 81.9 mg | (8 %) | ||
| Magnesium | 11.15 mg | (4 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 17.78 μg | (9 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 1.61 g | |||
| Cholesterol | 35.91 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
10
- For the redcurrant puree
- 2 cups
- ⅛ cup
- ¼ cup
- For the cupcakes
- 1 ½ cups
- 2 teaspoons
- ⅔ cup
superfine caster sugar
- 2
eggs (separated)
- 8 tablespoons
- 6 tablespoons
- ½
- 1 ½ cups
- For the meringue
- 2
- ½ cup
superfine caster sugar
Preparation steps
1.
For the redcurrant puree: put the redcurrants and water in a pan. Bring to a simmer and cook for 5-10 minutes, until soft and pulpy.
2.
Rub through a sieve, to remove the skins and pips, and while still warm sift in the icing sugar and stir to dissolve. Set aside to cool completely.
3.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.
4.
Sift the flour and baking powder into a mixing bowl.
5.
Whisk together the sugar, egg yolks, oil, milk, lemon juice and zest until smooth. Stir into the flour until blended.
6.
Spoon into the paper cases and bake for 15-20 minutes until golden and risen. Leave in the tin.
7.
For the meringue: whisk the egg whites until they stand in soft peaks. Gradually whisk in the sugar until the mixture is stiff. Add 3 tablespoons of the fruit puree and gently swirl it through to marble.
8.
Spread any remaining fruit puree on top of the cakes.
9.
Spoon the meringue on top of the cupcakes. Return the cupcakes to the oven for 5-7 minutes, until the meringue is set. Place the cakes on a wire rack to cool completely.
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