Berry-centre Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
313
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 kcal | (15 %) | ||
| Protein | 3.5 g | (4 %) | ||
| Fat | 12.49 g | (11 %) | ||
| Carbohydrates | 47.58 g | (32 %) | ||
| Sugar added | 32.91 g | (132 %) | ||
| Roughage | 1.25 g | (4 %) |
more nutritional values
| Vitamin A | 120.4 mg | (15,050 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 1.27 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.15 mg | (10 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 35.76 μg | (12 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 0.41 μg | (1 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 3.82 mg | (4 %) | ||
| Potassium | 70.17 mg | (2 %) | ||
| Calcium | 93.93 mg | (9 %) | ||
| Magnesium | 7.12 mg | (2 %) | ||
| Iron | 1.41 mg | (9 %) | ||
| Iodine | 10.09 μg | (5 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 7.32 g | |||
| Cholesterol | 58.52 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups self-rising flour
- ¼ cup cocoa powder
- 1 teaspoon Baking powder
- ½ cup Milk chocolate (30% cocoa solids, chopped)
- 0.333 cup superfine caster sugar
- 2 eggs
- ⅔ cup plain Yogurt
- 0.333 cup unsalted butter (melted)
- 1 cup Raspberries
- For the raspberry buttercream
- 0.333 cup unsalted butter
- 2 ½ cups powdered sugar
- ½ tablespoon cream (35% fat)
- 3 tablespoons Raspberry syrup
- To decorate
- 24 Raspberries
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.
