Salted Caramel Chocolate Muffins (organic)

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Salted Caramel Chocolate Muffins (organic)
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
786
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie786 kcal(37 %)
Protein7.37 g(8 %)
Fat59.29 g(51 %)
Carbohydrates59 g(39 %)
Sugar added36.33 g(145 %)
Roughage0.34 g(1 %)
Vitamin A550.87 mg(68,859 %)
Vitamin D2.2 μg(11 %)
Vitamin E2.18 mg(18 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.37 mg(34 %)
Niacin2.88 mg(24 %)
Vitamin B₆0.05 mg(4 %)
Folate45.47 μg(15 %)
Pantothenic acid0.7 mg(12 %)
Biotin1.97 μg(4 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C0.6 mg(1 %)
Potassium196.91 mg(5 %)
Calcium168.5 mg(17 %)
Magnesium30.25 mg(10 %)
Iron2.55 mg(17 %)
Iodine29.68 μg(15 %)
Zinc0.69 mg(9 %)
Saturated fatty acids33.39 g
Cholesterol174.94 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ¾ cups
¼ cup
organic cocoa powder
1 tablespoon
½ cup
organic sugar
2
Organic eggs
cup
1 cup
Organic milk
½ cup
finely chopped, organic Dark chocolate (65% cocoa solids)
For the salted caramel buttercream
½ cup
organic caster sugar
4 tablespoons
80
organic cream (48% fat)
½ teaspoon
organic Sea salt
1 teaspoon
¾ cup
2 cups
To decorate
organic Chocolate chip (plain & white)
organic butterscotch chip (or toffee chips)

Preparation steps

1.
For the cupcakes: heat the oven to 200�C (180� fan) 400�F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the salted caramel buttercream: heat the sugar and water in a pan over a low heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, without stirring, until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (the caramel will splutter) Stir in the salt and vanilla and set aside to cool completely.
7.
Beat the butter until soft, then gradually beat in the icing sugar until soft and smooth. Beat in the caramel until blended.
8.
Spoon into a piping bag and pipe swirls on top of the cakes. Sprinkle with the chocolate and butterscotch chips.