Two Colour Chocolate Mint Cupcakes

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Two Colour Chocolate Mint Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
480
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie480 kcal(23 %)
Protein6.16 g(6 %)
Fat33.38 g(29 %)
Carbohydrates39.72 g(26 %)
Sugar added20.96 g(84 %)
Roughage0.25 g(1 %)
Vitamin A285.07 mg(35,634 %)
Vitamin D0.57 μg(3 %)
Vitamin E2.08 mg(17 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.75 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate44.15 μg(15 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.72 μg(2 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C0 mg(0 %)
Potassium137.66 mg(3 %)
Calcium99.1 mg(10 %)
Magnesium28.07 mg(9 %)
Iron2.35 mg(16 %)
Iodine16.17 μg(8 %)
Zinc0.6 mg(8 %)
Saturated fatty acids19.7 g
Cholesterol121.34 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
butter (softened)
cup
superfine caster sugar
1 ½ cups
3
¼ cup
warm milk
3 tablespoons
For the icing
½ cup
1 ½ cups
1 cup
To decorate
4 ounces
plain Dark chocolate (70% cocoa solids)
How healthy are the main ingredients?
eggcream cheese

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.