24 Serves
88 Mins
Preheat your oven to 175°C and prepare the mini muffin tray by lining it with mini muffin liners.
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Vitamin K
0 µg / 120 µgVitamin 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
4 µg / 400 µgCalcium
36 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
10 mg / 4,700 mgSodium
39 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a mixing bowl, whisk together the flour and baking powder until well combined.
In a separate large bowl, cream the butter and sugar together using an electric mixer until the mixture is light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined, then divide the batter into the prepared mini muffin tray.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool on a wire rack before serving.
21
g36
g53
g
