12 Serves
89 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
5 µg / 400 µgCalcium
78 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
188 mg / 4,700 mgSodium
191 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
37 g / 50 gSaturated Fat
9 g / 20 gCholesterol
28 mg / 300 mgCaffeine
5 mgNet Carbs
51 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs one at a time, then gradually incorporate the dry ingredients and milk into the wet mixture.
Divide the batter evenly into the prepared muffin tray and bake for 25-30 minutes until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting with hazelnut spread and chocolate.
21
g36
g53
g
