Butter Cookie Cakes

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Butter Cookie Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
359
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie359 kcal(17 %)
Protein6.43 g(7 %)
Fat21.92 g(19 %)
Carbohydrates35.37 g(24 %)
Sugar added9.61 g(38 %)
Roughage0.5 g(2 %)
Vitamin A138.73 mg(17,341 %)
Vitamin D0.76 μg(4 %)
Vitamin E2.31 mg(19 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.78 mg(23 %)
Vitamin B₆0.03 mg(2 %)
Folate59.06 μg(20 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.78 μg(2 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C0.28 mg(0 %)
Potassium97.33 mg(2 %)
Calcium93.85 mg(9 %)
Magnesium22.7 mg(8 %)
Iron1.59 mg(11 %)
Iodine18.02 μg(9 %)
Zinc0.28 mg(4 %)
Saturated fatty acids8.18 g
Cholesterol60.13 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ⅔ cups
½ cup
2 teaspoons
½ teaspoon
2
½ cup
cup
½ cup
plain Yogurt
To decorate
1.333 cups
cream (48% fat)
½ teaspoon
2 tablespoons
12
French butter Biscuit (petit beurre)
How healthy are the main ingredients?
eggsugarYogurt

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Whisk in the sugar, oil and yoghurt and mix well.
4.
Stir in the dry ingredients and stir until only just combined.
5.
Spoon into the tins and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
To decorate: whisk the cream, vanilla and icing sugar until thick, but not stiff.
7.
Spoon into a piping bag and pipe on top of each cake. Place a biscuit on top of the cream.