Berry Cakes with White Choc

Name: Berry Cakes with White Choc
Total time: 55 min
Yield: 12
Ingredients: 1.125 cups unsalted butter; 1.125 cups sugar; 4 eggs; 0.5 teaspoon vanilla extract; 1.667 cups gluten-free self-rising flour; 0.333 cup fresh, finely chopped Strawberries; milk (if needed); 1 cup white chocolate; 2 cups powdered sugar; 0.333 cup unsalted butter; 0.125 cup cream (18% fat); ground cinnamon

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Difficulty:

moderate

Difficulty

Preparation:

55 min.

Preparation

Calories:

520

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	520 kcal	(25 %)
Protein	4.88 g	(5 %)
Fat	29.35 g	(25 %)
Carbohydrates	60.55 g	(40 %)
Sugar added	38.42 g	(154 %)
Roughage	0.08 g	(0 %)

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Vitamin A	254.2 mg	(31,775 %)
Vitamin D	0.71 μg	(4 %)
Vitamin E	2.49 mg	(21 %)
Vitamin B₁	0.13 mg	(13 %)
Vitamin B₂	0.22 mg	(20 %)
Niacin	1.58 mg	(13 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	50.25 μg	(17 %)
Pantothenic acid	0.21 mg	(4 %)
Biotin	0.26 μg	(1 %)
Vitamin B₁₂	0.55 μg	(18 %)
Vitamin C	2.44 mg	(3 %)
Potassium	78.22 mg	(2 %)
Calcium	96.22 mg	(10 %)
Magnesium	6.27 mg	(2 %)
Iron	0.89 mg	(6 %)
Iodine	20.73 μg	(10 %)
Zinc	0.25 mg	(3 %)
Saturated fatty acids	17.63 g
Cholesterol	123.49 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cakes

For the cupcakes: 1 ⅛ cups
unsalted butter; 1 ⅛ cups
sugar; 4
eggs; ½ teaspoon
vanilla extract; 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
white chocolate; 2 cups
powdered sugar; 0.333 cup
unsalted butter; ⅛ cup
cream (18% fat)

To decorate: ground cinnamon

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Preparation steps

For the cupcakes: Preheat the oven to 180°C | 350F | gas 4. Place paper cases in a 12-hole muffin tin.

Beat the butter and sugar in a mixing bowl until pale and fluffy.

Gradually beat in the eggs, beating until fully incorporated into the mixture. Stir in the vanilla, flour and strawberries until blended.

Add milk if necessary, to give a soft dropping consistency.

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.

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.

Sift the icing sugar into a bowl and beat in the butter until smooth. Add the cream and chocolate and beat well.

Spoon into a piping bag and pipe a whirl onto each cupcake. Sprinkle with a little cinnamon