Butter Cookie Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
359
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 kcal | (17 %) | ||
| Protein | 6.43 g | (7 %) | ||
| Fat | 21.92 g | (19 %) | ||
| Carbohydrates | 35.37 g | (24 %) | ||
| Sugar added | 9.61 g | (38 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 138.73 mg | (17,341 %) | ||
| Vitamin D | 0.76 μg | (4 %) | ||
| Vitamin E | 2.31 mg | (19 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 2.78 mg | (23 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 59.06 μg | (20 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Biotin | 0.78 μg | (2 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 0.28 mg | (0 %) | ||
| Potassium | 97.33 mg | (2 %) | ||
| Calcium | 93.85 mg | (9 %) | ||
| Magnesium | 22.7 mg | (8 %) | ||
| Iron | 1.59 mg | (11 %) | ||
| Iodine | 18.02 μg | (9 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 8.18 g | |||
| Cholesterol | 60.13 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ⅔ cups all-purpose flour
- ½ cup Almond flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ cup sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
- To decorate
- 1.333 cups cream (48% fat)
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 12 French butter Biscuit (petit beurre)
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.
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