Berry Buttercream Cakes

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Berry Buttercream Cakes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
528
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie528 kcal(25 %)
Protein4.02 g(4 %)
Fat22.22 g(19 %)
Carbohydrates80.74 g(54 %)
Sugar added64.94 g(260 %)
Roughage0.41 g(1 %)
Vitamin A151.8 mg(18,975 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.03 mg(2 %)
Folate42.18 μg(14 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.69 μg(2 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C12 mg(13 %)
Potassium77.03 mg(2 %)
Calcium27.29 mg(3 %)
Magnesium8.02 mg(3 %)
Iron0.87 mg(6 %)
Iodine11.84 μg(6 %)
Zinc0.25 mg(3 %)
Saturated fatty acids9.63 g
Cholesterol69.05 mg

Ingredients

for
12
For the cupcakes
cup sunflower oil
0.333 cup caster sugar
2 eggs
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ cup mashed Strawberries
For the buttercream
1 cup cream cheese
½ cup unsalted butter
6 cups powdered sugar
2 teaspoons Strawberry syrup
pink Food coloring
To decorate
6 Strawberries (halved)
How healthy are the main ingredients?
cream cheeseStrawberryeggStrawberry

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Whisk together the oil, sugar and eggs until smooth.
3.
Sift in the flour and bicarbonate of soda and gently fold into the mixture until blended.
4.
Stir in the strawberries until blended.
5.
Pour into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: put the cream cheese, butter and icing sugar in a mixing bowl. Slowly mix together, using an electric whisk until light and smooth. Beat in the strawberry syrup and a few drops of pink food colouring.
7.
Spoon into a piping bag with a plain nozzle. Pipe a generous swirl onto each cake and decorate with halved strawberries.