Strawberry and Raspberry Muffins

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Strawberry and Raspberry Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
408
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie408 kcal(19 %)
Protein3.4 g(3 %)
Fat20.13 g(17 %)
Carbohydrates54.35 g(36 %)
Sugar added35.64 g(143 %)
Roughage0.6 g(2 %)
Vitamin A190.3 mg(23,788 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.78 mg(15 %)
Vitamin B₆0.02 mg(1 %)
Folate51.57 μg(17 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.43 μg(1 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C6.5 mg(7 %)
Potassium55.84 mg(1 %)
Calcium79.53 mg(8 %)
Magnesium7.06 mg(2 %)
Iron1.08 mg(7 %)
Iodine10.72 μg(5 %)
Zinc0.19 mg(2 %)
Saturated fatty acids12.15 g
Cholesterol80.05 mg

Ingredients

for
12
For the cupcakes
½ cup butter
cup superfine caster sugar
1 teaspoon vanilla extract
2 eggs
2 cups self-rising flour (sifted)
½ cup Apple juice
cup Strawberries (finely chopped)
cup Raspberries (finely chopped)
pink Food coloring
For the buttercream
¾ cup unsalted butter
2 ½ cups powdered sugar
1 teaspoon vanilla extract
How healthy are the main ingredients?
eggApple juiceStrawberryRaspberry

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter, sugar and vanilla in a mixing bowl until light.
3.
Add the eggs, 1 at a time, beating well after each addition. Fold in the flour and apple juice until just combined, then stir in the berries and food colouring until evenly blended..
4.
Bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: : beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Stir in the vanilla.
6.
Spread the buttercream on the centre of the cakes.
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