Romantic Cupcake

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Romantic Cupcake
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Health Score:
Health Score
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
390
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie390 kcal(19 %)
Protein5.34 g(5 %)
Fat22.52 g(19 %)
Carbohydrates43.02 g(29 %)
Sugar added8.99 g(36 %)
Roughage1.67 g(6 %)
Vitamin A148.1 mg(18,513 %)
Vitamin D0.79 μg(4 %)
Vitamin E2.51 mg(21 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.26 mg(24 %)
Niacin3.17 mg(26 %)
Vitamin B₆0.05 mg(4 %)
Folate65.59 μg(22 %)
Pantothenic acid0.43 mg(7 %)
Biotin1.16 μg(3 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C6.92 mg(7 %)
Potassium122.01 mg(3 %)
Calcium104.37 mg(10 %)
Magnesium16.44 mg(5 %)
Iron1.79 mg(12 %)
Iodine9.63 μg(5 %)
Zinc0.46 mg(6 %)
Saturated fatty acids9.72 g
Cholesterol52.6 mg
Author of this recipe:
How healthy are the main ingredients?
Raspberryegg

Ingredients

for
12
For the cupcakes
1 ¼ cups
2 ¼ cups
2 ½ teaspoons
½ teaspoon
1
½ cup
cup
cup
cream (38% fat)
½ cup
For the decoration
1 ¼ cups
1 tablespoon
cup
cream (48% fat)
12
small, heart shaped sugar cookies

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a bun tin.
2.
Mix the raspberries with the flour, baking powder and bicarbonate of soda.
3.
Stir together the egg, sugar, oil, cream and buttermilk in a mixing bowl. Quickly stir in the flour mixture until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and golden and springy to the touch. Remove from the oven and leave to cool in the tins for 5 minutes. Place on a wire rack to cool completely.
5.
For the decoration: sieve the raspberries into a bowl to make a puree. Stir in the icing sugar.
6.
Whisk the cream until thick and stir in the raspberry puree.
7.
Place 1/4 of the raspberry cream in a small bowl and stir in a few drops of pink food colouring. Spoon into a piping bag.
8.
Spread the remaining raspberry cream over the cakes. Place a biscuit on top of the cream.
9.
Pipe the raspberry cream randomly on top of the biscuits.