RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	40.266
Energy (kCal)	1526.3177
Carbohydrates (g)	32.7628
Total fats (g)	144.6094
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5106
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.3016
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	5.6762
Tocopherol, delta (mg)	0.0900
Arginine (g)	4.3992
Proline (g)	1.7436
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.8400
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.0896
Copper, Cu (mg)	2.0720
Maltose (g)	0.0000
Zinc, Zn (mg)	7.5142
Total lipid (fat) (g)	144.6094
Vitamin K (phylloquinone) (g)	18.7601
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	69.4068
Folate, total (g)	188.5770
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	1077.6450
Energy (kcal)	1526.3177
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4754
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2756
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6015
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.3438
Lutein + zeaxanthin (g)	813.7065
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	2.4810
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)	139.8090
Fatty acids, total saturated 16:0 (g)	14.3935
Carbohydrate, by difference (g)	32.7628
Vitamin D (IU)	123.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	3.9771
Tyrosine (g)	1.6437
Potassium, K (mg)	712.8630
Fatty acids, total saturated 12:0 (g)	34.1534
Vitamin A, RAE (g)	252.9645
Serine (g)	2.6217
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1528
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	12.1112
Histidine (g)	1.0923
Isoleucine (g)	1.9257
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	7.2617
Water (g)	414.0520
Fatty acids, total saturated 8:0 (g)	2.4040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	98.2800
Sodium, Na (mg)	307.8600
Iron, Fe (mg)	5.6721
Energy (kJ)	6387.5762
Ash (g)	7.8246
Caffeine (mg)	0.0000
Glycine (g)	2.1120
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	28.3147
Fatty acids, total polyunsaturated (g)	29.3137
Vitamin E (alpha-tocopherol) (mg)	4.4778
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4448
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1453
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	2.0532
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.1323
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.6011
Folate, food (g)	188.5770
Fatty acids, total saturated 20:1 (g)	0.1209
Fatty acids, total monounsaturated (g)	35.5358
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	441.0771
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	71.9934
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	618.2910
Fatty acids, total saturated 10:0 (g)	2.6978
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	2.2197
Glutamic acid (g)	7.2759
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	3.2658
Folate, DFE (g)	188.5770
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	11.2824
Tryptophan (g)	0.7185
Threonine (g)	1.7208
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	1.7994
Protein (g)	40.2660
Cryptoxanthin, beta (g)	41.6340
Fatty acids, total saturated 18:1 undifferentiated (g)	34.8882
Betaine (mg)	0.4500
Phosphorus, P (mg)	1200.7185
Tocopherol, gamma (mg)	0.7500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Preparation Time
Cooking Time - 18 minutes, Preparation Time - 30 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). Line 24 cupcake cups with paper liners. | 2. Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full. | 3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting. | 4. In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
devil chocolate cake mix	1	box 's	food	-	-	-	-
ancho chile pepper	1 1/2	teaspoons	ground	-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
water	1 1/4	cups		0.0	0.0	0.0	0.0
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
egg	3			214.5	1.08	18.84	14.265
ancho chile pepper	1	teaspoon	ground	-	-	-	-
cayenne pepper	1/8	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
cinnamon	1/2	teaspoon	ground	-	-	-	-
confectioner sugar	4	cups		-	-	-	-
cream cheese	1	package	softened	-	-	-	-
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
clear vanilla extract	1/2	teaspoon		-	-	-	-
red chile	24			-	-	-	-

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

Cooking in progress....

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting