Toffee Popcorn Cupcake with Maple Caramel Glaze

0
Average: 0 (0 votes)
(0 votes)
Toffee Popcorn Cupcake with Maple Caramel Glaze
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
298
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein2.68 g(3 %)
Fat19.8 g(17 %)
Carbohydrates28.09 g(19 %)
Sugar added18.24 g(73 %)
Roughage0.22 g(1 %)
Vitamin A198.98 mg(24,873 %)
Vitamin D0.49 μg(2 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.05 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate28.58 μg(10 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.25 μg(1 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C0.95 mg(1 %)
Potassium57.26 mg(1 %)
Calcium80.94 mg(8 %)
Magnesium7.31 mg(2 %)
Iron0.65 mg(4 %)
Iodine11.5 μg(6 %)
Zinc0.25 mg(3 %)
Saturated fatty acids12.06 g
Cholesterol81.17 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
½ cup
superfine caster sugar
2
1 cup
1 teaspoon
2 tablespoons
24 pieces
toffee Popcorn
For the topping
½ cup
½ cup
¼ cup
½ teaspoon
1 teaspoon
½ cup
cream (48% fat)
To decorate
12 pieces
toffee Popcorn
How healthy are the main ingredients?
eggMaple syrupsalt

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put all the ingredients in a mixing bowl and beat until creamy.
3.
Spoon into the cases 3/4 full and place 2 pieces of popcorn on top. Cover with more mixture. Bake for 20-25 minutes until springy to the touch. Cool in the tin for 5 minutes; place on a wire rack to cool completely.
4.
For the topping: melt the butter in a pan and stir in the sugar and syrup. Bring to a boil and reduce to a simmer; cook until thickened, about 5 minutes. Add salt, vanilla and cream. Simmer, stirring occasionally, until thick.
5.
Spoon onto the cakes and decorate with popcorn.