Vanilla Cream Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
300
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 300 kcal | (14 %) | ||
| Protein | 4.03 g | (4 %) | ||
| Fat | 17.67 g | (15 %) | ||
| Carbohydrates | 31.51 g | (21 %) | ||
| Sugar added | 10.22 g | (41 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 157.96 mg | (19,745 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 0.78 mg | (7 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 2.16 mg | (18 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 43.47 μg | (14 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 0.94 μg | (2 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 0.2 mg | (0 %) | ||
| Potassium | 73.04 mg | (2 %) | ||
| Calcium | 85.78 mg | (9 %) | ||
| Magnesium | 8.55 mg | (3 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 13.12 μg | (7 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 8.55 g | |||
| Cholesterol | 53.61 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
12
- For the cupcakes
- 2 cups
- ½ cup
superfine caster sugar
- 2 teaspoons
- 1 pinch
- 1
egg (beaten)
- ⅔ cup
- ¼ cup
- 1 teaspoon
- For the whipped cream topping
- 1 ⅔ cups
cream (48% fat)
- 3 tablespoons
- ½ teaspoon
- To decorate
- 12
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.
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