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Spanish Bizcocho Cupcakes

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Spanish Bizcocho Cupcakes
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
175
calories
Calories
Nutritions
1 cake contains
(Percentage of daily recommendation)
Calorie175 kcal(8 %)
Protein2.45 g(3 %)
Fat8.48 g(7 %)
Carbohydrates22.32 g(15 %)
Sugar added11.18 g(45 %)
Roughage0.2 g(1 %)
Vitamin A92.96 mg(11,620 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.05 mg(9 %)
Vitamin B₆0.02 mg(2 %)
Folate32.69 μg(11 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.27 μg(1 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C6.2 mg(7 %)
Potassium41.61 mg(1 %)
Calcium37.97 mg(4 %)
Magnesium4.53 mg(2 %)
Iron0.64 mg(4 %)
Iodine10.14 μg(5 %)
Zinc0.11 mg(2 %)
Saturated fatty acids4.97 g
Cholesterol49.52 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 18 cakes
1 ¾ cups
2 teaspoons
¼ teaspoon
¾ cup
1 cup
sugar (heaped)
3
large eggs
1 ½ teaspoons
1
unwaxed Orange (finely grated zest)
½ cup
To decorate
chocolate Sprinkles
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Preparation

Preparation steps

Step 1/8
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 18 bun tins.
Step 2/8
Sift together the flour, baking powder and salt and set aside.
Step 3/8
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Step 4/8
Gradually beat in the eggs, one at a time, beating until fully incorporated into the mixture.
Step 5/8
Add the vanilla and orange zest and beat until combined. Add 1/3 of the flour mixture, followed by half the orange juice and mix well.
Step 6/8
Add another third of the flour and the rest of the orange juice, mixing to combine. Add the rest of the flour and mix until just combined;
Step 7/8
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Place on a wire rack to cool completely.
Step 8/8
Decorate with chocolate sprinkles.

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