Two Colour Chocolate Mint Cupcakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
480
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 kcal | (23 %) | ||
| Protein | 6.16 g | (6 %) | ||
| Fat | 33.38 g | (29 %) | ||
| Carbohydrates | 39.72 g | (26 %) | ||
| Sugar added | 20.96 g | (84 %) | ||
| Roughage | 0.25 g | (1 %) |
more nutritional values
| Vitamin A | 285.07 mg | (35,634 %) | ||
| Vitamin D | 0.57 μg | (3 %) | ||
| Vitamin E | 2.08 mg | (17 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 1.75 mg | (15 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 44.15 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.72 μg | (2 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 137.66 mg | (3 %) | ||
| Calcium | 99.1 mg | (10 %) | ||
| Magnesium | 28.07 mg | (9 %) | ||
| Iron | 2.35 mg | (16 %) | ||
| Iodine | 16.17 μg | (8 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Cholesterol | 121.34 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter (softened)
- ⅔ cup superfine caster sugar
- 1 ½ cups self-rising flour (sifted)
- 3 eggs
- ¼ cup warm milk
- 3 tablespoons cocoa powder
- green Food coloring
- peppermint extract
- For the icing
- ½ cup butter
- 1 ½ cups cream cheese
- 1 cup powdered sugar
- To decorate
- 4 ounces plain Dark chocolate (70% cocoa solids)
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 bun tin.
2.
Put the butter, sugar, flour, eggs and milk in a mixing bowl and whisk with an electric whisk for 1 minute. Alternatively beat with a wooden spoon for 2 minutes until well blended.
3.
Divide the mixture between 2 bowls and stir the cocoa powder into one of the mixtures and green colouring and peppermint extract into the other.
4.
Spoon a little cocoa mixture to cover the base of the paper cases and spoon some green mixture on top. Spoon cocoa mixture on top.
5.
Bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and beat until smooth.
7.
Spoon into a piping bag and pipe on top of the cakes.
8.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool and thicken slightly.
9.
Drizzle the chocolate over the topping and leave to set.
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