RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.6111
Energy (kCal)	3511.8525
Carbohydrates (g)	290.3432
Total fats (g)	261.9292
Fatty acids, total saturated 20:0 (g)	0.0026
Fatty acids, total saturated 18:3 undifferentiated (g)	1.7342
Fatty acids, total polyunsaturated 17:1 (g)	0.0106
Fatty acids, total trans-monoenoic (g)	0.0229
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1654
Fatty acids, total saturated 4:0 (g)	0.0035
Fatty acids, total trans (g)	0.0334
Riboflavin (mg)	0.4439
Tocopherol, beta (mg)	0.0088
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0062
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	16.9242
Tocopherol, delta (mg)	0.0528
Arginine (g)	3.4697
Proline (g)	1.2287
Fatty acids, total polyunsaturated 18:1 t (g)	0.0202
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3306
Adjusted Protein (g)	0.0000
Cystine (g)	0.5755
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	41.9162
Copper, Cu (mg)	1.8816
Maltose (g)	0.0000
Zinc, Zn (mg)	5.7556
Total lipid (fat) (g)	261.9292
Vitamin K (phylloquinone) (g)	0.5040
Cholesterol (mg)	327.3600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0317
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	167.0880
Folate, total (g)	150.8831
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0194
Vitamin A, IU (IU)	4510.0560
Energy (kcal)	3511.8525
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4025
Fatty acids, total saturated 14:1 (g)	0.0062
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6682
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	258.8164
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0528
Vitamin C, total ascorbic acid (mg)	15.4667
Lutein + zeaxanthin (g)	442.6400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0510
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8224
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	194.5574
Fatty acids, total saturated 16:0 (g)	26.5897
Carbohydrate, by difference (g)	290.3432
Vitamin D (IU)	72.1600
Fructose (g)	0.0150
Fluoride, F (g)	0.9680
Aspartic acid (g)	2.8577
Tyrosine (g)	0.9965
Potassium, K (mg)	2361.8722
Fatty acids, total saturated 12:0 (g)	72.2030
Vitamin A, RAE (g)	1064.6320
Serine (g)	1.7587
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4830
Fatty acids, total trans-polyenoic 22:4 (g)	0.0114
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0035
Fatty acids, total saturated 14:0 (g)	28.7648
Histidine (g)	0.6776
Isoleucine (g)	1.2973
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0106
Niacin (mg)	4.6244
Water (g)	416.0889
Fatty acids, total saturated 8:0 (g)	11.4066
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0158
Carotene, beta (g)	688.0800
Sodium, Na (mg)	1733.8221
Iron, Fe (mg)	13.9773
Energy (kJ)	14694.3971
Ash (g)	13.0541
Caffeine (mg)	0.0000
Glycine (g)	1.1831
Fatty acids, total trans-polyenoic (g)	0.0106
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0106
Fatty acids, total saturated 18:2 undifferentiated (g)	25.0314
Fatty acids, total polyunsaturated (g)	27.0367
Vitamin E (alpha-tocopherol) (mg)	4.7808
Sucrose (g)	250.4548
Vitamin B-6 (mg)	0.3820
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.9259
Vitamin D (D2 + D3) (g)	1.7600
Vitamin D3 (cholecalciferol) (g)	1.7600
Lysine (g)	1.6086
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0202
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.6773
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0070
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2002
Folate, food (g)	150.8831
Fatty acids, total saturated 20:1 (g)	0.0238
Fatty acids, total monounsaturated (g)	54.4718
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.3473
Fatty acids, total polyunsaturated 16:1 t (g)	0.0026
Fatty acids, total polyunsaturated 17:0 (g)	0.0194
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0880
Choline, total (mg)	278.9440
Fatty acids, total polyunsaturated 16:1 c (g)	0.1742
Fatty acids, total saturated (g)	165.9140
Vitamin B-12 (g)	0.8960
Calcium, Ca (mg)	456.1819
Fatty acids, total saturated 10:0 (g)	9.0666
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0088
Alanine (g)	1.5233
Glutamic acid (g)	5.4546
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0009
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1007.1040
Leucine (g)	2.2771
Folate, DFE (g)	150.8831
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0106
Fiber, total dietary (g)	11.9904
Tryptophan (g)	0.3531
Threonine (g)	1.1342
Fatty acids, total polyunsaturated 18:1 c (g)	2.9814
Manganese, Mn (mg)	6.3268
Protein (g)	28.6111
Cryptoxanthin, beta (g)	7.9200
Fatty acids, total saturated 18:1 undifferentiated (g)	54.0289
Betaine (mg)	0.2640
Phosphorus, P (mg)	915.3233
Tocopherol, gamma (mg)	0.4400

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 180 c / 350°F. | 2. In a large bowl, beat the sugar, margarine & eggs until creamy. Add the food colouring, milk mixed with vinegar + the other tsp of vinegar & set aside. | 3. Into another bowl, sift the dry ingredients. | 4. Slowly add the wet ingredients to the dry, mixing very well to incorporate. | 5. Line bun / cupcake trays with paper cases & carefully fill 1/2 - 3/4 way full. Place in oven. | 6. After 14 minutes, turn the tray around then continue cooking for 4 minutes. Check they're done with a toothpick & allow to cool on thge side. | 7. Once cooled, cut a circular piece out of the top. Fill the hole with whipped or squirty cream. Take the circular piece & cut in half - place on top of the cream to look like a kiss! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
margarine	1/2	cup	melted	811.0319999999999	1.0152	1.0152	90.804
egg	2			125.84	0.6336	11.0528	8.3688
self raising flour	2 1/3	cups		-	-	-	-
cocoa powder	6 -9	tablespoons	unsweetened	0.0	0.0	0.0	0.0
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
cream tartar	1	teaspoon		7.74	1.845	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
milk	1	cup	mixed	552.0	13.296	5.496	57.216
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
red food coloring	2	tablespoons		-	-	-	-
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
cream	300	ml	whipped	1004.2775	20.2377	11.0471	105.5404
cocoa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Cupid Kisses - Gorgeous Cupcakes With a Romantic Touch!