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Spanish Bizcocho Cupcakes

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Spanish Bizcocho Cupcakes
175
calories
Calories
0
Print
easy
Difficulty
50 min.
Preparation
Nutritions
1 cake contains
Fat8.48 g
Saturated Fat Acids4.97 g
Protein2.45 g
Roughage0.2 g
Sugar added11.18 g
Calorie175
Carbohydrates/g22.32
Cholesterol/mg49.52
Vitamin A/mg92.96
Vitamin D/μg0.33
Vitamin E/mg1.11
Vitamin B₁/mg0.11
Vitamin B₂/mg0.11
Niacin/mg1.05
Vitamin B₆/mg0.02
Folate/μg32.69
Pantothenic acid/mg0.1
Biotin/μg0.27
Vitamin B₁₂/μg0.22
Vitamin C/mg6.2
Potassium/mg41.61
Calcium/mg37.97
Magnesium/mg4.53
Iron/mg0.64
Iodine/μg10.14
Zinc/mg0.11
Recipe author: EAT SMARTER
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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