Cakes with Buttercream and Sweeties

Name: Cakes with Buttercream and Sweeties
Total time: 1 h
Yield: 12
Ingredients: 0.5 cup butter; 0.5 cup superfine caster sugar; 2 eggs; 1 cup all-purpose flour; 1 teaspoon Baking powder; 0.25 cup cocoa powder; 0.5 cup milk; 0.5 cup grated Milk chocolate (30% cocoa solids); 0.5 cup unsalted butter; 1.667 cups powdered sugar; 0.333 cup cocoa powder; 1 tablespoon cream (48% fat); 12 cubes Turkish Delight

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

479

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	479 kcal	(23 %)
Protein	7.51 g	(8 %)
Fat	20.34 g	(18 %)
Carbohydrates	68.04 g	(45 %)
Sugar added	24.69 g	(99 %)
Roughage	0.78 g	(3 %)

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more nutritional values

Vitamin A	168.08 mg	(21,010 %)
Vitamin D	0.49 μg	(2 %)
Vitamin E	1.32 mg	(11 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	0.97 mg	(8 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	27.08 μg	(9 %)
Pantothenic acid	0.12 mg	(2 %)
Biotin	0.32 μg	(1 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	0.01 mg	(0 %)
Potassium	37.7 mg	(1 %)
Calcium	44.66 mg	(4 %)
Magnesium	5.03 mg	(2 %)
Iron	1.99 mg	(13 %)
Iodine	12.53 μg	(6 %)
Zinc	0.18 mg	(2 %)
Saturated fatty acids	10.56 g
Cholesterol	72.72 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cupcakes

For the cupcakes: ½ cup butter; ½ cup superfine caster sugar; 2 eggs; 1 cup all-purpose flour; 1 teaspoon Baking powder; ¼ cup cocoa powder; ½ cup milk; ½ cup grated Milk chocolate (30% cocoa solids)

For the chocolate buttercream: ½ cup unsalted butter; 1 ⅔ cups powdered sugar; 0.333 cup cocoa powder; 1 tablespoon cream (48% fat)

To decorate: 12 cubes Turkish Delight

How healthy are the main ingredients?

egg

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Preparation steps

For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 10 paper cases in a bun tin.

Beat the butter in a mixing bowl until soft and light. Beat in the sugar until light and fluffy.

Beat in the eggs, one at a time until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk and chocolate chips.

Spoon into the paper cases and bake for about 25 minutes until firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth. Gradually beat in the cream until soft enough to pipe.

Spoon into a piping bag and pipe a swirl on top of each cake. Decorate with Turkish Delight.