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Strawberry Jam Filled Muffins

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Strawberry Jam Filled Muffins
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
527
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie527 kcal(25 %)
Protein4.39 g(4 %)
Fat35.36 g(30 %)
Carbohydrates50.29 g(34 %)
Sugar added36.3 g(145 %)
Roughage0.75 g(3 %)
Vitamin A302.07 mg(37,759 %)
Vitamin D0.52 μg(3 %)
Vitamin E3.9 mg(33 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.91 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate31.62 μg(11 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C0 mg(0 %)
Potassium24.48 mg(1 %)
Calcium83.62 mg(8 %)
Magnesium22.97 mg(8 %)
Iron0.83 mg(6 %)
Iodine15.29 μg(8 %)
Zinc0.11 mg(1 %)
Saturated fatty acids19.66 g
Cholesterol125.29 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
cup
superfine caster sugar
1 cup
3
1 teaspoon
¾ cup
1 tablespoon
8 tablespoons
strawberry conserve
For the buttercream
1.333 cups
2 ½ cups
2 teaspoons
To decorate
chocolate Sprinkles

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Beat the butter in a mixing bowl until light and fluffy. Add the remaining ingredients, except the conserve and mix until well combined.
3.
Spoon the mixture into the tins to cover the bases and make a slight hollow in the centre. Spoon in about 1 heaped teaspoon of conserve and cover completely with more mixture.
4.
Bake for 15-20 minutes, until risen and golden. Spoon the remaining jam on top of the cakes as soon as they come out of the oven, spreading to cover the tops. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Beat in the strawberry syrup.
6.
Place some of the buttercream in another bowl and beat in a little yellow food colouring.
7.
Beat the pink colouring into the remaining buttercream.
8.
Spoon into separate piping bags and pipe a swirl on each cake. Sprinkle with chocolate sugar strands.