Vanilla Cream Cupcakes

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Vanilla Cream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
300
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie300 kcal(14 %)
Protein4.03 g(4 %)
Fat17.67 g(15 %)
Carbohydrates31.51 g(21 %)
Sugar added10.22 g(41 %)
Roughage0 g(0 %)
Vitamin A157.96 mg(19,745 %)
Vitamin D0.88 μg(4 %)
Vitamin E0.78 mg(7 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.16 mg(18 %)
Vitamin B₆0.03 mg(2 %)
Folate43.47 μg(14 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.94 μg(2 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0.2 mg(0 %)
Potassium73.04 mg(2 %)
Calcium85.78 mg(9 %)
Magnesium8.55 mg(3 %)
Iron1.1 mg(7 %)
Iodine13.12 μg(7 %)
Zinc0.28 mg(4 %)
Saturated fatty acids8.55 g
Cholesterol53.61 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2 cups
½ cup
superfine caster sugar
2 teaspoons
1 pinch
1
egg (beaten)
cup
¼ cup
1 teaspoon
For the whipped cream topping
1 ⅔ cups
cream (48% fat)
3 tablespoons
½ teaspoon
To decorate
12
How healthy are the main ingredients?
saltegg

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 bun tin.
2.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
3.
Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients until combined.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the whipped cream topping: whisk the cream until soft peaks form. Add the sugar and vanilla and whisk until firm and thick.
6.
Spoon the cream into a piping bag and pipe on top of the cakes. Use different nozzles to give a different effect. Decorate with sugar flowers.