Cakes with Soft Cheese and Fruit Filling

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Cakes with Soft Cheese and Fruit Filling
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
183
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie183 kcal(9 %)
Protein2.81 g(3 %)
Fat9.71 g(8 %)
Carbohydrates21.57 g(14 %)
Sugar added9.82 g(39 %)
Roughage0.69 g(2 %)
Vitamin A165.68 mg(20,710 %)
Vitamin D0.35 μg(2 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.15 mg(10 %)
Vitamin B₆0.03 mg(2 %)
Folate30.62 μg(10 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C3.95 mg(4 %)
Potassium110.34 mg(3 %)
Calcium47.03 mg(5 %)
Magnesium5.87 mg(2 %)
Iron0.64 mg(4 %)
Iodine10.29 μg(5 %)
Zinc0.15 mg(2 %)
Saturated fatty acids5.58 g
Cholesterol52.56 mg
Author of this recipe:

Ingredients

for
12
For the muffins
½ cup
½ cup
superfine caster sugar
2
eggs (beaten)
1 teaspoon
1 cup
1 tablespoon
For the filling
12
small Apricot (pitted and halved)
1 tablespoon
1 tablespoon
1 tablespoon
To decorate

Preparation steps

1.
For the filling: sprinkle the cut sides of the apricots with lemon juice.
2.
Beat together the mascarpone and honey. Spoon 1 teaspoon into 6 apricot halves, press the remaining apricot halves on top. Chill for 1 hour.
3.
For the muffins: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
4.
Beat the butter and sugar in a mixing bowl until light. Gradually beat in the eggs and vanilla until blended.
5.
Sift in the flour and stir until just combined. Add a little milk until the mixture is a dropping consistency.
6.
Spoon into the tins to cover the bases. Place the apricots on top and cover completely with more mixture.
7.
Bake for 10-15 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
8.
Sift icing sugar over the top.