Berry Crumble Cakes

Name: Berry Crumble Cakes
Total time: 1 h 10 min
Yield: 12
Ingredients: 1.5 cups All purpose flour; 0.333 cup superfine caster sugar; 1 tablespoon Baking powder; 0.25 teaspoon salt; 2 eggs; 0.667 cup milk; 0.333 cup melted butter; 5 tablespoons Strawberry Jam (or jelly); 0.667 cup unsalted butter; 2.5 cups powdered sugar; 1 tablespoon cream (48% fat); Strawberry syrup; 12 small Strawberries

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

366

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	366 kcal	(17 %)
Protein	3.43 g	(4 %)
Fat	17.15 g	(15 %)
Carbohydrates	51.1 g	(34 %)
Sugar added	30.04 g	(120 %)
Roughage	0.58 g	(2 %)

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more nutritional values

Vitamin A	168.95 mg	(21,119 %)
Vitamin D	0.53 μg	(3 %)
Vitamin E	1.41 mg	(12 %)
Vitamin B₁	0.14 mg	(14 %)
Vitamin B₂	0.16 mg	(15 %)
Niacin	1.56 mg	(13 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	43.47 μg	(14 %)
Pantothenic acid	0.18 mg	(3 %)
Biotin	0.75 μg	(2 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	16.94 mg	(18 %)
Potassium	85.27 mg	(2 %)
Calcium	95.56 mg	(10 %)
Magnesium	9.32 mg	(3 %)
Iron	1 mg	(7 %)
Iodine	15.9 μg	(8 %)
Zinc	0.22 mg	(3 %)
Saturated fatty acids	10.3 g
Cholesterol	72.64 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 1 ½ cups
All purpose flour; 0.333 cup
superfine caster sugar; 1 tablespoon
Baking powder; ¼ teaspoon
salt; 2
eggs; ⅔ cup
milk; 0.333 cup
melted butter; 5 tablespoons
Strawberry Jam (or jelly)

For the topping: ⅔ cup
unsalted butter; 2 ½ cups
powdered sugar; 1 tablespoon
cream (48% fat)

To decorate: Strawberry syrup; 12
small Strawberries

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Preparation steps

For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.

Sift the flour, sugar, baking powder and salt into a mixing bowl and stir to combine.

Whisk together the eggs, milk and butter and pour into the dry ingredients. Stir until only just combined.

Spoon the mixture into the paper cases, to half fill them and make a slight hollow in the centre. Spoon in about 1 heaped teaspoon of jam and cover completely with more mixture.

Bake for 20-25 minutes, until risen and golden. Remove from the tin and place on a wire rack to cool completely.

For the topping: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth.

Add 1 tablespoon cream and beat until creamy and smooth. Beat in the remaining cream if necessary, to loosen the mixture.

Spoon into a piping bag and pipe a swirl on each cake. Drizzle a little strawberry syrup over the top and decorate with strawberries.