Stone Fruit-topped Cupcakes

Name: Stone Fruit-topped Cupcakes
Total time: 1 h
Yield: 12
Ingredients: 0.5 cup soft butter; 0.5 cup superfine caster sugar; 0.75 cup self-rising flour (sifted); 0.25 cup cocoa powder; 1 pinch Baking powder; 2 eggs; 3 tablespoons cherry conserve; 0.75 cup Milk chocolate (30% cocoa solids, coarsely chopped); 0.667 cup unsalted butter; 1.25 cups sifted powdered sugar; 1 teaspoon vanilla extract; 10 dried Cherries

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

313

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 cupcake contains
(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 %)

Our nutritional traffic light explained

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

cupcakes

For the cupcakes: ½ cup
soft butter; ½ cup
superfine caster sugar; ¾ cup
self-rising flour (sifted); ¼ cup
cocoa powder; 1 pinch
Baking powder; 2
eggs; 3 tablespoons
cherry conserve

For the chocolate topping: ¾ cup
Milk chocolate (30% cocoa solids, coarsely chopped); ⅔ cup
unsalted butter; 1 ¼ cups
sifted powdered sugar; 1 teaspoon
vanilla extract

To decorate: 10
dried Cherries

print shopping list

Preparation steps

For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 10-12 paper cases in a bun tin.

Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.

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.

Bake for 15-20 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.

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.

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.

Spoon into a piping bag and pipe a swirl on top of each cake. Place a cherry on top.