Two Colour Blueberry Buns
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
396
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 kcal | (19 %) | ||
| Protein | 4.14 g | (4 %) | ||
| Fat | 15.12 g | (13 %) | ||
| Carbohydrates | 62.42 g | (42 %) | ||
| Sugar added | 42.62 g | (170 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 99.56 mg | (12,445 %) | ||
| Vitamin D | 0.72 μg | (4 %) | ||
| Vitamin E | 1.14 mg | (10 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 1.97 mg | (16 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 46.99 μg | (16 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.32 μg | (11 %) | ||
| Vitamin C | 1.24 mg | (1 %) | ||
| Potassium | 68.17 mg | (2 %) | ||
| Calcium | 78.43 mg | (8 %) | ||
| Magnesium | 8.2 mg | (3 %) | ||
| Iron | 1.13 mg | (8 %) | ||
| Iodine | 15.8 μg | (8 %) | ||
| Zinc | 0.27 mg | (3 %) | ||
| Saturated fatty acids | 5.45 g | |||
| Cholesterol | 49.85 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 2 cups all-purpose flour
- 2 teaspoons Baking powder
- ½ cup superfine caster sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ cup Blueberries
- For the frosting
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- ½ teaspoon vanilla extract
- 3 ½ cups powdered sugar
- ½ cup Blueberries
- lilac Food coloring
- To decorate
- sugar heart (decorative)
- colored, fine Decorative sugar crystals
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole deep bun tin.
2.
Sift the flour and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. Gently stir in the blueberries.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the frosting: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
7.
Sift in the icing sugar and beat until smooth. Put half the mixture into another bowl.
8.
Press the blueberries through a sieve into a small bowl to extract the juice. Beat the juice into half the frosting. Add a few drops of food colouring and beat well.
9.
Fit a piping bag with a plain nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.
10.
Pipe a generous swirl onto each cake. Decorate with sugar hearts and sprinkle with coloured sugar crystals.
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