Raspberry filled cupcakes
50 min
Suitable for vegetarians
Type of dish:
Pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Olive oil
0.1 l
Plain flour
0.12 kg
Raising agent
2.4 g
Vanilla flavour
0.6 g
Raspberry coulis
0.07 l
Water
0.018 l
Confruti raspberry
0.053 kg
Elaboration
- To make the raspberry coulis.
- Whisk the eggs and the sugar.
- Mix the sifted flour and the raising agent. Add this to the previous mixture.
- Gradually add in the oil and vanilla extract.
- Let this rest for about 30 minutes.
- Mix and pour this batter into the cupcake cases to 3/4 of their capacity.
- Intertwine the layers: firstly, one layer of the batter and, then, a layer of the coulis.
- Dust with caster sugar.
- Bake at 210 ºC for about 30 minutes.
Nutritional information (1 portion)
Energy
418.3
kcal
Carbohydrates
43.41
g
Proteins
5.86
g
Lipids
23.48
g
Fiber
0.9
g
Saturates
3.53
g
Monounsaturated fatty acids
16.97
g
Polyunsaturated fatty acids
2.22
g
Cholesterol
110.35
mg
Calcium
20.37
mg
Iron
0.81
mg
Zinc
0.57
mg
Vitamin A
94.57
ug
Vitamin C
0.0
g
Folic acid
19.64
ug
Salt (Sodium)
54.84
mg
Sugars
22.93
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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