Baltic-style Cherry Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
515
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 kcal | (25 %) | ||
| Protein | 4.68 g | (5 %) | ||
| Fat | 27.73 g | (24 %) | ||
| Carbohydrates | 63.62 g | (42 %) | ||
| Sugar added | 35.39 g | (142 %) | ||
| Roughage | 0.96 g | (3 %) |
more nutritional values
| Vitamin A | 239.16 mg | (29,895 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.69 mg | (31 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.11 mg | (9 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 37.6 μg | (13 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 2.86 mg | (3 %) | ||
| Potassium | 35.38 mg | (1 %) | ||
| Calcium | 125.67 mg | (13 %) | ||
| Magnesium | 23.96 mg | (8 %) | ||
| Iron | 1.04 mg | (7 %) | ||
| Iodine | 15.13 μg | (8 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 14.86 g | |||
| Cholesterol | 104.81 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups self-rising flour (sifted)
- 2 teaspoons Baking powder
- ¾ cup Almond flour
- ¾ cup butter
- ¾ cup superfine caster sugar
- 3 eggs (beaten)
- 5 tablespoons Orange juice
- 1 cup chopped Candied cherry
- For the buttercream
- ¾ cup unsalted butter
- 2.333 cups powdered sugar
- 1 teaspoon Almond extract
- pink Food coloring
- To decorate
- red sugar heart (decorative)
- 12 Cherries (in syrup)
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Sift the flour and baking powder into a bowl and stir in the ground almonds.
3.
Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs, one at a time until smooth.
4.
Stir in the orange juice until blended, then stir in the flour mixture and cherries.
5.
Spoon the mixture into the paper cases and bake for about 25 minutes until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the almond extract and food colouring until blended.
7.
Spread the buttercream on the cakes, mounding it in the centre. Sprinkle with sugar hearts and top with a whole cherry.
