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Berry and Cream Mini Cakes

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Berry and Cream Mini Cakes
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
300
calories
Calories
0
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Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie300 kcal(14 %)
Protein5.56 g(6 %)
Fat10.08 g(9 %)
Carbohydrates46.59 g(31 %)
Sugar added16.77 g(67 %)
Roughage0.24 g(1 %)
Vitamin A129.49 mg(16,186 %)
Vitamin D0.73 μg(4 %)
Vitamin E1.18 mg(10 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.28 mg(25 %)
Niacin3.28 mg(27 %)
Vitamin B₆0.03 mg(2 %)
Folate77.27 μg(26 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.85 μg(2 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C7.21 mg(8 %)
Potassium82.2 mg(2 %)
Calcium91.67 mg(9 %)
Magnesium11.68 mg(4 %)
Iron1.9 mg(13 %)
Iodine14.83 μg(7 %)
Zinc0.33 mg(4 %)
Saturated fatty acids5.98 g
Cholesterol57.42 mg
Author of this recipe:

Ingredients

for
12
muffins
1 ¼ cups
cream (48% fat)
1 cup
caster sugar (scant)
2
1 teaspoon
3 ½ cups
3 teaspoons
1 cup
chopped Strawberries
Preparation

Kitchen utensils

1 Non-stick pan, 2 Small bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Whisk, 1 Piping bag, 1 Mortar, 1 Teaspoon, 1 Citrus juicer, 1 Paper towel, 1 Slotted spatula

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole muffin tin.
2.
Whisk together the cream, sugar, eggs and vanilla in a mixing bowl with an electric whisk until thick and creamy.
3.
Sift in the flour and baking powder and stir until just combined. Gently stir in the strawberries.
4.
Spoon into the tins and bake for 25-30 minutes until well risen and firm. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
Sift a little icing sugar over the top.
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