Cakes with Buttercream and Flowers

0
Average: 0 (0 votes)
(0 votes)
Cakes with Buttercream and Flowers
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
4,9 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
236
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie236 kcal(11 %)
Protein2.68 g(3 %)
Fat15.66 g(14 %)
Carbohydrates21.02 g(14 %)
Sugar added9.61 g(38 %)
Roughage0 g(0 %)
Vitamin A174.41 mg(21,801 %)
Vitamin D0.65 μg(3 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.07 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate28.17 μg(9 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C0.12 mg(0 %)
Potassium35.24 mg(1 %)
Calcium73.36 mg(7 %)
Magnesium3.73 mg(1 %)
Iron0.56 mg(4 %)
Iodine13 μg(7 %)
Zinc0.12 mg(2 %)
Saturated fatty acids9.57 g
Cholesterol72.12 mg
Author of this recipe:
How healthy are the main ingredients?
egg

Ingredients

for
12
For the cupcakes
2
1 cup
1 teaspoon
½ cup
butter (softened)
½ cup
1 teaspoon
For the vanilla cream
1 cup
cream (48% fat)
2 tablespoons
½ teaspoon
To decorate
10

Preparation steps

1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place10-12 paper cases in a bun tin.
2.
Put all the ingredients for the cakes into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
4.
For the vanilla cream: whisk together all the ingredients until thick but not stiff.
5.
Spoon into a piping bag and pipe a swirl on each cake. Top with a sugar flower and sprinkle with sparkling sugar.