Sweet Heart Berry Muffins

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Sweet Heart Berry Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
268
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie268 kcal(13 %)
Protein2.74 g(3 %)
Fat18.12 g(16 %)
Carbohydrates23.97 g(16 %)
Sugar added8.38 g(34 %)
Roughage0.17 g(1 %)
Vitamin A202.18 mg(25,273 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.32 mg(11 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.89 mg(7 %)
Vitamin B₆0.02 mg(1 %)
Folate23.1 μg(8 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C1.33 mg(1 %)
Potassium46.65 mg(1 %)
Calcium46.1 mg(5 %)
Magnesium3.91 mg(1 %)
Iron0.72 mg(5 %)
Iodine14 μg(7 %)
Zinc0.12 mg(2 %)
Saturated fatty acids11.1 g
Cholesterol79.65 mg

Ingredients

for
12
For the cupcake batter
cup self-rising flour
2 tablespoons cocoa powder
½ cup butter (softened)
½ cup golden caster sugar
2 large eggs
For the icing and garnish
½ cup Jam
1.333 cups double cream
Glitter (to sprinkle)
Chocolate heart (to garnish)
How healthy are the main ingredients?
egg

Preparation steps

1.
Pre-heat the oven to 180°C | 350F | gas 4. Line a 12 hole cupcake tin with pink cupcake cases.
2.
Combine all the ingredients for the batter in a large mixing bowl. Beat using an electric mixer until smooth; usually 2-3 minutes.
3.
Divide the batter between the cupcake cases and bake for 15-20 minutes until risen and a toothpick comes out clean from their centres.
4.
Remove from the oven and transfer to a wire rack to finish cooling.
5.
Meanwhile, press the raspberry jam through a sieve into a clean mixing bowl. Add the cream and whip until soft peaks form.
6.
Spread the tops of the cooled cupcakes with the raspberry jam. Sprinkle over some red sugar glitter and a few candy hearts before serving.