Stone Fruit-topped Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
313
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 kcal | (15 %) | ||
| Protein | 2.56 g | (3 %) | ||
| Fat | 19.7 g | (17 %) | ||
| Carbohydrates | 32.16 g | (21 %) | ||
| Sugar added | 20.61 g | (82 %) | ||
| Roughage | 0.49 g | (2 %) |
more nutritional values
| Vitamin A | 180.65 mg | (22,581 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.36 mg | (11 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.68 mg | (6 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 22.97 μg | (8 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 0.08 μg | (0 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 0.25 mg | (0 %) | ||
| Potassium | 26.23 mg | (1 %) | ||
| Calcium | 60.72 mg | (6 %) | ||
| Magnesium | 3.8 mg | (1 %) | ||
| Iron | 1.09 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.13 mg | (2 %) | ||
| Saturated fatty acids | 11.84 g | |||
| Cholesterol | 77.3 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ½ cup
soft butter
- ½ cup
superfine caster sugar
- ¾ cup
self-rising flour (sifted)
- ¼ cup
- 1 pinch
- 2
- 3 tablespoons
cherry conserve
- For the chocolate topping
- ¾ cup
Milk chocolate (30% cocoa solids, coarsely chopped)
- ⅔ cup
- 1 ¼ cups
sifted powdered sugar
- 1 teaspoon
- To decorate
- 10
dried Cherries
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 10-12 paper cases in a bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
3.
Spoon into the paper cases to half fill them and place about 1 teaspoon conserve on top of the mixture. Cover completely with more mixture.
4.
Bake for 15-20 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
5.
For the chocolate topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Beat the butter until smooth and creamy with an electric whisk. Sift in the icing sugar and beat until light and fluffy, then beat in the vanilla. Add the chocolate and whisk until incorporated. Continue whisking until smooth.
7.
Spoon into a piping bag and pipe a swirl on top of each cake. Place a cherry on top.
