Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Icing | not in our table | 0 |
| Fruit | not in our table | 0 |
| Flower | 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
- =
- Cupcakes
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup self-rising flour
- Pinch salt
- 1 Tbs. Dutch-processed cocoa, optional
- 1/4 tsp. ground cinnamon, optional
- -
- Chocolate Icing
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 Tbs. Dutch-processed cocoa, sifted if lumpy
- 1/2 to 1 Tbs. whole milk
- -
- Decorations
- 11 small pkg. fruit leather for flowers and butterflies
- 70 small jellybeans for flowers and butterflies
- =
Directions
1. Preheat oven to 350F. Line 10 cupcake cups with paper liners, and set aside.
2. To make Cupcakes: Cream butter and sugar, using an electric mixer. Beat in eggs 1 at a time. Sift together flour, salt, cocoa, if using, and cinnamon, if using. Stir dry ingredients into butter mixture until evenly blended. Divide batter among cupcake cups. Bake for about 22 minutes, or until tops spring back when gently pressed.
3. Meanwhile, to make Chocolate Icing: Cream butter until fluffy. Beat in sugar and cocoa until smooth. Blend in milk until icing is of spreading consistency.