Berry Cakes with White Choc

0
Average: 0 (0 votes)
(0 votes)
Berry Cakes with White Choc
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
4,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
520
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie520 kcal(25 %)
Protein4.88 g(5 %)
Fat29.35 g(25 %)
Carbohydrates60.55 g(40 %)
Sugar added38.42 g(154 %)
Roughage0.08 g(0 %)
Vitamin A254.2 mg(31,775 %)
Vitamin D0.71 μg(4 %)
Vitamin E2.49 mg(21 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.58 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate50.25 μg(17 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.26 μg(1 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C2.44 mg(3 %)
Potassium78.22 mg(2 %)
Calcium96.22 mg(10 %)
Magnesium6.27 mg(2 %)
Iron0.89 mg(6 %)
Iodine20.73 μg(10 %)
Zinc0.25 mg(3 %)
Saturated fatty acids17.63 g
Cholesterol123.49 mg
Author of this recipe:
How healthy are the main ingredients?
eggStrawberrymilkcinnamon

Ingredients

for
12
For the cupcakes
1 ⅛ cups
1 ⅛ cups
4
½ teaspoon
1 ⅔ cups
gluten-free self-rising flour
0.333 cup
fresh, finely chopped Strawberries
milk (if needed)
For the white chocolate buttercream
1 cup
2 cups
0.333 cup
cup
cream (18% fat)
To decorate
ground cinnamon

Preparation steps

1.
For the cupcakes: Preheat the oven to 180°C | 350F | gas 4. Place paper cases in a 12-hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Stir in the vanilla, flour and strawberries until blended.
4.
Add milk if necessary, to give a soft dropping consistency.
5.
Spoon the mixture into the paper cases. Bake for about 20 minutes, until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the white chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
7.
Sift the icing sugar into a bowl and beat in the butter until smooth. Add the cream and chocolate and beat well.
8.
Spoon into a piping bag and pipe a whirl onto each cupcake. Sprinkle with a little cinnamon
Tags