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Cooking for children
Cupcakes
Make 18 cupcakes
Make 18 cupcakes
Cooking time25 minutes
Prep time1 hour 10 minutes
Servings18 portions
For the Cake Batter
- 250 grams Stork
- 250 grams fine flour
- 250 grams soft brown sugar
- 250 grams whole eggs
- 5 grams orange zest
- 5 grams vanilla extract
For the Frosting
- 200 grams cream cheese
- 500 grams Phase baking margarine, at room temperature
- 500 grams icing sugar
- Cream the margarine and sugar together, add the flour and eggs and mix until smooth.
- Bake the cupcakes at 180°C for 25 minutes.
- Allow to cool for 60 minutes.
- Beat all ingredients until light and fluffy.
- Top the cooled cupcakes with frosting and decorate as desired.
| Energy (kcal) | 221 kcal |
| Energy (kJ) | 923 kJ |
| Protein (g) | 2.4 g |
| Carbohydrate incl. fibre (g) | 42.2 g |
| Carbohydrate excl. fibre (g) | 42.1 g |
| Sugar (g) | 41.2 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 5.1 g |
| Saturated fat (g) | 2.7 g |
| Unsaturated fat (g) | 1.9 g |
| Monounsaturated fat (g) | 1.5 g |
| Polyunsaturated fat (g) | 0.4 g |
| Trans fat (g) | 0.1 g |
| Cholesterol (mg) | 63 mg |
| Sodium (mg) | 59 mg |
| Salt (g) | 0.15 g |
| Vitamin A (IU) | 200 IU |
| Vitamin C (mg) | 0.4 mg |
| Calcium (mg) | 31 mg |
| Iron (mg) | 0.37 mg |
| Potassium (mg) | 54 mg |
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