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Multi-seed cupcakes
 
 
12 ServingsPTM160 min

Multi-seed cupcakes


A nice English recipe. The dessert contains the following ingredients: butter (at room temperature), sugar, vanilla sugar, eggs (at room temperature), self-rising flour, semi-skimmed milk (lukewarm), sesame seed ((100g container), roasted), pumpkin seeds ((100g container) roasted), dried cranberries (bag 250 g), cream cheese natural ((185 g), at room temperature), icing sugar and crushed coconut (box 55 g).

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Directions

  1. Preheat the oven to 200 ºC. Divide the paper molds over the muffin mold.
  2. Beat half the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min. Beat the eggs 1 by 1. Do not add the 2nd egg until the 1st has been completely absorbed. Beat for another 3 minutes. Spat the flour as lightly as possible through the batter and add the milk. Stir in sesame seeds, pumpkin seeds and cranberries through the batter.
  3. Divide the batter over the molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done. Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
  4. Beat the cream cheese with the rest of the butter and the icing sugar to an airy mass. Brush the cooled cupcakes with them. Sprinkle directly with the coconut.

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Nutrition

350Calories
Sodium41% DV980mg
Fat37% DV24g
Protein8% DV4g
Carbs10% DV30g
Fiber32% DV8g

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