Berry-centre Cakes

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Berry-centre Cakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
313
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie313 kcal(15 %)
Protein3.5 g(4 %)
Fat12.49 g(11 %)
Carbohydrates47.58 g(32 %)
Sugar added32.91 g(132 %)
Roughage1.25 g(4 %)
Vitamin A120.4 mg(15,050 %)
Vitamin D0.34 μg(2 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.15 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate35.76 μg(12 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.41 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C3.82 mg(4 %)
Potassium70.17 mg(2 %)
Calcium93.93 mg(9 %)
Magnesium7.12 mg(2 %)
Iron1.41 mg(9 %)
Iodine10.09 μg(5 %)
Zinc0.2 mg(3 %)
Saturated fatty acids7.32 g
Cholesterol58.52 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ¼ cups
¼ cup
1 teaspoon
½ cup
Milk chocolate (30% cocoa solids, chopped)
0.333 cup
superfine caster sugar
2
cup
plain Yogurt
0.333 cup
1 cup
For the raspberry buttercream
0.333 cup
2 ½ cups
½ tablespoon
cream (35% fat)
3 tablespoons
To decorate
24
How healthy are the main ingredients?
eggYogurtRaspberryRaspberry

Preparation steps

1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the chocolate and sugar
3.
Whisk together the eggs, yoghurt and butter and stir into the dry ingredients until just blended.
4.
Spoon into the paper cases to cover the bases and place 2-3 raspberries on top. Cover completely with mixture.
5.
Bake for 15-20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the raspberry buttercream: beat the butter until soft. Sift in the icing sugar and beat in the cream until smooth. Gradually beat in the raspberry syrup until smooth and thick.
7.
Spoon into a piping bag and pipe swirls on top of the cakes. Place 2 raspberries on top of each cake.
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