Salted Caramel Chocolate Muffins (organic)
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 786 kcal | (37 %) | ||
| Protein | 7.37 g | (8 %) | ||
| Fat | 59.29 g | (51 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 36.33 g | (145 %) | ||
| Roughage | 0.34 g | (1 %) |
more nutritional values
| Vitamin A | 550.87 mg | (68,859 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.18 mg | (18 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 2.88 mg | (24 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 45.47 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.97 μg | (4 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0.6 mg | (1 %) | ||
| Potassium | 196.91 mg | (5 %) | ||
| Calcium | 168.5 mg | (17 %) | ||
| Magnesium | 30.25 mg | (10 %) | ||
| Iron | 2.55 mg | (17 %) | ||
| Iodine | 29.68 μg | (15 %) | ||
| Zinc | 0.69 mg | (9 %) | ||
| Saturated fatty acids | 33.39 g | |||
| Cholesterol | 174.94 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups
organic all-purpose flour
- ¼ cup
organic cocoa powder
- 1 tablespoon
organic Baking powder
- ½ cup
organic sugar
- 2
Organic eggs
- ⅜ cup
organic sunflower oil
- 1 cup
Organic milk
- ½ cup
- For the salted caramel buttercream
- ½ cup
organic caster sugar
- 4 tablespoons
- 80
- ½ teaspoon
organic Sea salt
- 1 teaspoon
organic vanilla extract
- ¾ cup
organic Salted butter
- 2 cups
organic powdered sugar
- To decorate
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.
