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Butterscotch Chocolate Cakes

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Butterscotch Chocolate Cakes
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
385
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie385 kcal(18 %)
Protein2.95 g(3 %)
Fat17.22 g(15 %)
Carbohydrates56.73 g(38 %)
Sugar added49.9 g(200 %)
Roughage0.88 g(3 %)
Vitamin A136.86 mg(17,108 %)
Vitamin D0.38 μg(2 %)
Vitamin E2.05 mg(17 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.76 mg(6 %)
Vitamin B₆0.04 mg(3 %)
Folate23.97 μg(8 %)
Pantothenic acid0.12 mg(2 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C0.35 mg(0 %)
Potassium85.57 mg(2 %)
Calcium61.96 mg(6 %)
Magnesium11.83 mg(4 %)
Iron1.24 mg(8 %)
Iodine11.82 μg(6 %)
Zinc0.22 mg(3 %)
Saturated fatty acids8.46 g
Cholesterol63.46 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
soft butter
½ cup
½ cup
¼ cup
1 pinch
2
1 teaspoon
For the caramel buttercream
0.333 cup
3 tablespoons
cup
1 tablespoon
2 ½ cups
For the caramel
1 cup
½ teaspoon
cup
½ cup
chopped Hazelnuts (or almonds)

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Whisk together all the cake ingredients until smooth and blended.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Place on a wire rack to cool completely.
4.
For the caramel buttercream: put the butter, milk, brown sugar and syrup in a heatproof bowl over a pan of simmering (not boiling) water until melted, stirring occasionally. Remove from the heat.
5.
Sift in the icing sugar and beat well until smooth. Set aside to cool and thicken.
6.
Spread the buttercream on the cakes.
7.
For the caramel: butter a baking tray. Put the sugar, cream of tartar and water into a heavy pan and heat gently until the sugar has dissolved completely.
8.
Increase the heat and boil without stirring, until the mixture is golden: 140°C|310°F on a sugar thermometer. Alternatively, drop a little of the mixture into cold water - it should form a ‘hard crack’.
9.
Remove from the heat and stir in the nuts. Pour into a buttered tin and break into shards when cold. Arrange on the cakes.
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