Photo: Deva Williamson
Purple Heart Cupcakes
11 ingredients
20 min + 20 min
15
openrecipes
Purple yams get along famously with pineapple in these stunning cupcakes.
Estimated Nutrition (whole recipe, rough)
430
Calories
7g
Protein
30g
Fat
35g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Yam | not in our table | 0 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole FOR THE FROSTING:
- 3 Tablespoons Medium Purple Yams
- 2 Tablespoons Powdered Sugar
- ½ teaspoons Vegetable Oil
- ¾ cups Rose Water
- 1 stick Edible Star Sprinkles, To Decorate
- ½ cups FOR THE CAKE:
- 1 whole Fresh Pineapple Cut Into Small (1/4-inch) Cubes
- 1 pinch Butter, Softened
- 1-½ cup Sugar
- 1-½ teaspoon Egg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes