Spotted Rectangular Cupcakes

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Spotted Rectangular Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
138
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie138 kcal(7 %)
Protein1.78 g(2 %)
Fat8.42 g(7 %)
Carbohydrates13.71 g(9 %)
Sugar added8.38 g(34 %)
Roughage0.02 g(0 %)
Vitamin A92.88 mg(11,610 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.58 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate20.66 μg(7 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0.1 mg(0 %)
Potassium14.09 mg(0 %)
Calcium26 mg(3 %)
Magnesium1.65 mg(1 %)
Iron0.33 mg(2 %)
Iodine10 μg(5 %)
Zinc0.05 mg(1 %)
Saturated fatty acids4.96 g
Cholesterol49.52 mg

Ingredients

for
12
Ingredients
cup self-rising flour (sifted)
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
1 teaspoon vanilla extract
0.333 cup dried Apricot (chopped)
How healthy are the main ingredients?
Apricotegg

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 12-hole silicone mini loaf cake mould.
2.
Combine the flour, sugar, butter, eggs and vanilla in a bowl and whisk together for 2 minutes or until smooth. Fold in the chopped apricots.
3.
Divide the mixture between the moulds, then transfer the mould to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.