White Chocolate and Pistachio Curl Muffins
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
582
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 582 kcal | (28 %) | ||
| Protein | 6.57 g | (7 %) | ||
| Fat | 34.39 g | (30 %) | ||
| Carbohydrates | 64.29 g | (43 %) | ||
| Sugar added | 30.75 g | (123 %) | ||
| Roughage | 0.79 g | (3 %) |
more nutritional values
| Vitamin A | 175.7 mg | (21,963 %) | ||
| Vitamin D | 0.46 μg | (2 %) | ||
| Vitamin E | 1.83 mg | (15 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 1.68 mg | (14 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 34.3 μg | (11 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 0.26 μg | (1 %) | ||
| Vitamin B₁₂ | 0.48 μg | (16 %) | ||
| Vitamin C | 0.41 mg | (0 %) | ||
| Potassium | 251.51 mg | (6 %) | ||
| Calcium | 128.1 mg | (13 %) | ||
| Magnesium | 31.68 mg | (11 %) | ||
| Iron | 1.74 mg | (12 %) | ||
| Iodine | 11.84 μg | (6 %) | ||
| Zinc | 0.77 mg | (10 %) | ||
| Saturated fatty acids | 19.03 g | |||
| Cholesterol | 80.49 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ¾ cup Pistachio
- ⅔ cup superfine caster sugar
- ⅔ cup butter (softened)
- 2 eggs
- 1 cup self-rising flour (sifted)
- 5 tablespoons milk
- For the white chocolate cream
- 1 cup white chocolate (chopped)
- 2 cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup cream (35% fat)
- For the chocolate curls
- 1.333 cups white chocolate (chopped)
- green Food coloring (or powder)
- ½ cup plain Dark chocolate (70% cocoa solids, chopped)
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole muffin tin.
2.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until smooth. alternatively beat well with a wooden spoon.
3.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
5.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth. Spread the cream on the cakes.
6.
For the chocolate curls: melt both chocolates separately in heatproof bowls over a pan of simmering (not boiling) water. Remove from the heat. Stir a little food colouring into the white chocolate until smooth and blended.
7.
Spread the green chocolate thinly on a baking tray or cold flat surface. Drop random spoonfuls of the dark chocolate on top.
8.
Put the remaining dark chocolate in a piping bag and pipe a broad line along the edge of the green chocolate and a thin line, as in the photo. Leave until cool and set, but still pliable. Do not chill.
9.
Using light pressure run a cheese slicer or metal spatula along the chocolate, so it scrapes a thin layer that curls up as you push. With your free hand guide the strips of chocolate into gentle folds and waves.
10.
Carefully place the chocolate curls on top of the cakes.
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