Berry and White Chocolate Cakes

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Berry and White Chocolate Cakes
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Health Score:
Health Score
3,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
395
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie395 kcal(19 %)
Protein3.17 g(3 %)
Fat21.75 g(19 %)
Carbohydrates48.27 g(32 %)
Sugar added32.14 g(129 %)
Roughage0.87 g(3 %)
Vitamin A192.63 mg(24,079 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.57 mg(13 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.23 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate34.28 μg(11 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C3.21 mg(3 %)
Potassium57.14 mg(1 %)
Calcium24.7 mg(2 %)
Magnesium6.96 mg(2 %)
Iron0.87 mg(6 %)
Iodine10.88 μg(5 %)
Zinc0.22 mg(3 %)
Saturated fatty acids13.13 g
Cholesterol81.42 mg
Author of this recipe:
How healthy are the main ingredients?
RaspberryRaspberry

Ingredients

for
12
For the cakes
¾ cup
butter (softened)
¾ cup
superfine caster sugar
1 ¼ cups
1 tablespoon
3 tablespoons
2
1 cup
For the topping
½ cup
butter (softened)
2 cups
1 tablespoon
seedless Raspberry jam
12
0.333 cup

Preparation steps

1.
Preheat the oven to 180°C | 350F | gas 4. Grease a 12 hole muffin tin.
2.
Put all the cake ingredients, except the raspberries, into a bowl. Using a hand held electric mixer, beat until the mixture is light and creamy. Very gently stir in the raspberries.
3.
Spoon the mixture into the prepared tin and bake in the oven for 15 to 20 minutes until risen and firm to the touch. Leave to cool for 10 minutes before removing to a cooling rack.
4.
To make the icing beat the butter until creamy and then beat in the icing sugar, raspberry jam and pink food colouring. Put the mixture into a piping bag fitted with a star nozzle and pipe a swirl on each cake. Place a raspberry on each cake and drizzle with the melted chocolate.