12 Serves
100 Mins
Preheat your oven to 175°C and line a muffin tray with cupcake liners.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
71 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
68 mg / 4,700 mgSodium
73 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
5 mgNet Carbs
30 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
In a separate bowl, cream the butter and sugar using an electric mixer until light and fluffy, then beat in the eggs one at a time.
Gradually combine the wet and dry ingredients, mixing until just incorporated.
Divide the batter into the prepared cupcake liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
21
g36
g53
g
