Woodland Scene Muffins

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Woodland Scene Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
452
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie452 kcal(22 %)
Protein6.52 g(7 %)
Fat28.75 g(25 %)
Carbohydrates44.1 g(29 %)
Sugar added30.39 g(122 %)
Roughage2.23 g(7 %)
Vitamin A163.44 mg(20,430 %)
Vitamin D0.37 μg(2 %)
Vitamin E1.73 mg(14 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.21 mg(15 %)
Folate23.53 μg(8 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C0.55 mg(1 %)
Potassium265.38 mg(7 %)
Calcium46.01 mg(5 %)
Magnesium42.87 mg(14 %)
Iron2.65 mg(18 %)
Iodine10.58 μg(5 %)
Zinc0.79 mg(10 %)
Saturated fatty acids13.13 g
Cholesterol70.41 mg

Ingredients

for
12
Ingredients
0.333 cup self-rising flour (sifted)
½ cup ground Pistachio
¼ cup unsweetened cocoa powder (sifted)
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
½ cup Pistachio (chopped)
cup Dark chocolate (minimum 60% cocoa solids, chopped)
To decorate
½ cup butter (softened)
2 ¼ cups powdered sugar
2 tablespoons milk
1 teaspoon Almond essence
2 tablespoons ground Pistachio
cup Pistachio (finely chopped)
How healthy are the main ingredients?
PistachioPistachioPistachioegg
Product recommendation
Suggested variation; serve these cakes warm from the oven, un-iced, with a scoop of pistachio ice cream.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, ground pistachios, cocoa, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth. Fold in the chopped pistachios and chocolate and divide the mixture between the paper cases.
3.
Transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
4.
To make the topping, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the milk, almond essence and ground pistachios then whisk for 2 minutes or until smooth and well whipped.
5.
Spread each cake with the buttercream and sprinkle liberally with the chopped pistachios. Top with woodland animal figurines.