Spiced Individual Cakes with Mallow
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
388
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 kcal | (18 %) | ||
| Protein | 5.73 g | (6 %) | ||
| Fat | 23.45 g | (20 %) | ||
| Carbohydrates | 39.91 g | (27 %) | ||
| Sugar added | 21.74 g | (87 %) | ||
| Roughage | 0.12 g | (0 %) |
more nutritional values
| Vitamin A | 722.64 mg | (90,330 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 1.48 mg | (12 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 1.78 mg | (15 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 38.99 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.57 μg | (1 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 0.61 mg | (1 %) | ||
| Potassium | 99.41 mg | (2 %) | ||
| Calcium | 119.34 mg | (12 %) | ||
| Magnesium | 9.74 mg | (3 %) | ||
| Iron | 1.19 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.34 mg | (4 %) | ||
| Saturated fatty acids | 13.85 g | |||
| Cholesterol | 92.15 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ½ cups all-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon Mixed spice
- ½ teaspoon salt
- 2 cups canned Pumpkin puree
- 0.333 cup butter (melted)
- ½ cup Evaporated milk
- ⅔ cup light brown sugar
- ¼ cup white sugar
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- For the icing
- ½ cup unsalted butter
- 1.333 cups cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- To decorate
- mini Marshmallow
Preparation steps
1.
For the cupcakes: preheat the oven to 190°C (170° fan) | 375F | gas 5. Grease 10-12 individual muffin tins.
2.
Sift the flour, baking powder, bicarbonate of soda, spices and salt into a mixing bowl.
3.
Whisk together the pumpkin puree, melted butter, evaporated milk, both sugars, eggs and vanilla until blended. Stir into the dry ingredients until just combined.
4.
Spoon into the tins and bake for about 20-25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
5.
For the icing: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
6.
Spread on top of each cake. Lightly press in the mini marshmallows.
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