Vanilla Cupcakes with Mini Gingerbread Figures

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Vanilla Cupcakes with Mini Gingerbread Figures
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
512
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie512 kcal(24 %)
Protein4.14 g(4 %)
Fat21.24 g(18 %)
Carbohydrates77.54 g(52 %)
Sugar added42.62 g(170 %)
Roughage0.26 g(1 %)
Vitamin A162.94 mg(20,368 %)
Vitamin D0.47 μg(2 %)
Vitamin E1.29 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.05 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate31.39 μg(10 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.34 μg(1 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C5.86 mg(6 %)
Potassium124.88 mg(3 %)
Calcium69.05 mg(7 %)
Magnesium13.21 mg(4 %)
Iron1.51 mg(10 %)
Iodine11.31 μg(6 %)
Zinc0.22 mg(3 %)
Saturated fatty acids12.2 g
Cholesterol75.7 mg

Ingredients

for
12
For the cupcakes
2 eggs
1 cup self-rising flour (sifted)
½ teaspoon Baking powder
½ cup butter (softened)
½ cup sugar
1 Orange (zested)
For the buttercream
¼ cup unsalted butter
7 tablespoons cream (38% fat)
½ teaspoon vanilla extract
3 ½ cups powdered sugar
red Food coloring
To decorate
12 mini Gingerbread cookie (men)
36 red Chocolate bean
36 white Chocolate bean
1 tube white Icing (for decorating)
tiny Gingerbread man
How healthy are the main ingredients?
sugareggOrange

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 all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for about 20 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
For the buttercream: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
5.
Sift in the icing sugar and beat until smooth. Put half the mixture into a bowl and add a few drops of red food colouring.
6.
Spoon the buttercream into 2 piping bags. Pipe a circle of red buttercream around the top of each cake.
7.
Pipe a swirl of white buttercream in the centre of each cake.
8.
Pipe 'faces' and squiggles on each gingerbread man with the white decorating icing. Use a dab of icing to attach chocolate beans as in the 'photo.
9.
Place a gingerbread man on top of each cake. Scatter the tiny gingerbread men over the buttercream.