Vanilla Cupcakes with Mini Gingerbread Figures
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
512
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 kcal | (24 %) | ||
| Protein | 4.14 g | (4 %) | ||
| Fat | 21.24 g | (18 %) | ||
| Carbohydrates | 77.54 g | (52 %) | ||
| Sugar added | 42.62 g | (170 %) | ||
| Roughage | 0.26 g | (1 %) |
more nutritional values
| Vitamin A | 162.94 mg | (20,368 %) | ||
| Vitamin D | 0.47 μg | (2 %) | ||
| Vitamin E | 1.29 mg | (11 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.05 mg | (9 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 31.39 μg | (10 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.34 μg | (1 %) | ||
| Vitamin B₁₂ | 0.25 μg | (8 %) | ||
| Vitamin C | 5.86 mg | (6 %) | ||
| Potassium | 124.88 mg | (3 %) | ||
| Calcium | 69.05 mg | (7 %) | ||
| Magnesium | 13.21 mg | (4 %) | ||
| Iron | 1.51 mg | (10 %) | ||
| Iodine | 11.31 μg | (6 %) | ||
| Zinc | 0.22 mg | (3 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Cholesterol | 75.7 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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