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Low-Fat Christmas Cupcakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.2017
Energy (kCal)676.0085
Carbohydrates (g)103.3026
Total fats (g)16.1018
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Preheat oven to 180°C Line a muffin tin with patty cases. | 2. 2. Use a cake mixer to beat sugar and eggs together, until pale and thick and trebled in volume. | 3. 3. Combine flour, cranberries and mixed spice and vanilla. Fold this gently into the egg mixture. | 4. 4. Spoon mixture into prepared patty cases and bake for 10-15 minutes, or until golden and springy when gently pressed. Allow to cool then ice as below. | 5. 5. Icing (optional) combine 1/2 cup icing sugar and a little hot water to make a spreadable consistency. Ice the top of each cupcake and decorate wtih sprinkles or dried cranberries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    caster sugar 1/2 cup - - - -
    flour 3/4 cup 433.71 94.954 7.0508 1.6827
    cranberry 1/2 cup dried 25.3 6.5835 0.253 0.0715
    spice 1/2 teaspoon mixed 2.4985 0.6851 0.0579 0.0826
    vanilla essence 1/2 teaspoon - - - -

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



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