RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	31.8942
Energy (kCal)	686.647
Carbohydrates (g)	60.8561
Total fats (g)	37.7375
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2418
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.8412
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0462
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.8464
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.4823
Proline (g)	1.0762
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4094
Adjusted Protein (g)	0.0000
Cystine (g)	0.5543
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	29.3291
Copper, Cu (mg)	1.2339
Maltose (g)	0.0462
Zinc, Zn (mg)	3.8213
Total lipid (fat) (g)	37.7375
Vitamin K (phylloquinone) (g)	0.2850
Cholesterol (mg)	192.9333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	86.6680
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	310.2000
Energy (kcal)	686.6470
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1869
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8170
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	18.6127
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	253.5520
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.6235
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)	100.1160
Fatty acids, total saturated 16:0 (g)	3.8902
Carbohydrate, by difference (g)	60.8561
Vitamin D (IU)	41.0000
Fructose (g)	0.0462
Fluoride, F (g)	0.5500
Aspartic acid (g)	2.5670
Tyrosine (g)	1.0384
Potassium, K (mg)	513.9520
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	81.8000
Serine (g)	1.6405
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4100
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0896
Histidine (g)	0.6786
Isoleucine (g)	1.2724
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	3.7976
Water (g)	279.6904
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	111.0780
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1413.5637
Iron, Fe (mg)	5.3647
Energy (kJ)	2872.8507
Ash (g)	9.3169
Caffeine (mg)	12.4200
Glycine (g)	1.2681
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	13.1938
Fatty acids, total polyunsaturated (g)	13.6029
Vitamin E (alpha-tocopherol) (mg)	0.5304
Sucrose (g)	0.0462
Vitamin B-6 (mg)	0.1852
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.3837
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.3235
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7971
Folate, food (g)	86.6680
Fatty acids, total saturated 20:1 (g)	0.0537
Fatty acids, total monounsaturated (g)	12.9524
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	148.2740
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	6.6997
Vitamin B-12 (g)	0.5044
Calcium, Ca (mg)	486.8003
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.4395
Glutamic acid (g)	4.4019
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	2.0962
Folate, DFE (g)	86.6680
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	18.3293
Tryptophan (g)	0.4158
Threonine (g)	1.0596
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.1127
Protein (g)	31.8942
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.6908
Betaine (mg)	0.3480
Phosphorus, P (mg)	650.3810
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 15 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups or line with paper. | 2. In a large bowl, whisk together cake and pastry flour, sugar, cocoa powder, baking powder and baking soda; set aside. | 3. In another small bowl, whisk together buttermilk, melted butter, egg, food colouring and vanilla. Pour over flour mixture and whisk until smooth and well-combined. Divide batter among prepared muffin cups. | 4. Bake in the preheated oven for about 15 minutes or until toothpick in centre comes out clean. Remove from pan and let cool completely on rack. | 5. Italian Meringue Frosting: In a small saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let mixture boil for 5 minutes. | 6. Meanwhile, in a large bowl, beat egg whites with cream of tartar until soft peaks form. | While beating, add the hot sugar syrup in a steady stream and beat for about 5 minutes or until glossy stiff peaks form. Beat in vanilla. | 7. Frost the cupcakes and sprinkle with gold flakes or sugar as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake pastry flour	1 1/3	cups	sifted	-	-	-	-
sugar	2/3	cup	granulated	213.2	40.0053	6.6733	3.3280000000000003
cocoa powder	1	tablespoon	unsweetened	12.312000000000001	3.1266	1.0584	0.7398
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
buttermilk	1/2	cup		-	-	-	-
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
egg	1			71.5	0.36	6.28	4.755
red food colouring	1	tablespoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
edible gold flake				-	-	-	-
italian meringue frosting				-	-	-	-
sugar	1/3	cup	granulated	213.2	40.0053	6.6733	3.3280000000000003
water	1/4	cup		0.0	0.0	0.0	0.0
egg white	2			34.32	0.4818	7.194	0.1122
cream tartar				-	-	-	-
vanilla extract	1/2	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

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

Cooking in progress....

Mini Red Velvet Cupcakes with Italian Meringue Frosting