Cakes with Sweet Topping

Name: Cakes with Sweet Topping
Total time: 1 h 10 min
Yield: 12
Ingredients: 1.667 cups All purpose flour; 0.5 cup Almond flour; 2 teaspoons Baking powder; 0.5 teaspoon baking soda; 2 eggs; 0.5 cup sugar; 0.375 cup sunflower oil; 0.5 cup Sour cream; 2 egg whites; 0.5 cup superfine caster sugar

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Health Score:

5,3 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

250

calories

Calories

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Nutritional values

1 muffin contains
(Percentage of daily recommendation)

Calorie	250 kcal	(12 %)
Protein	4.71 g	(5 %)
Fat	11.84 g	(10 %)
Carbohydrates	31.98 g	(21 %)
Sugar added	16.77 g	(67 %)
Roughage	0.5 g	(2 %)

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more nutritional values

Vitamin A	38.39 mg	(4,799 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	2.05 mg	(17 %)
Vitamin B₁	0.14 mg	(14 %)
Vitamin B₂	0.16 mg	(15 %)
Niacin	1.52 mg	(13 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	38.57 μg	(13 %)
Pantothenic acid	0.08 mg	(1 %)
Biotin	0.57 μg	(1 %)
Vitamin B₁₂	0.22 μg	(7 %)
Vitamin C	0 mg	(0 %)
Potassium	27.03 mg	(1 %)
Calcium	71.49 mg	(7 %)
Magnesium	17.97 mg	(6 %)
Iron	1.08 mg	(7 %)
Iodine	13.06 μg	(7 %)
Zinc	0.12 mg	(2 %)
Saturated fatty acids	2.28 g
Cholesterol	35.83 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

muffins

For the muffins: 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
Sour cream

For the meringue: 2
egg whites; ½ cup
superfine caster sugar

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Preparation steps

Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.

Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.

Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil and soured cream and mix well.

Stir in the dry ingredients and stir until just combined.

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.

For the meringue: whisk the egg whites until soft peaks form. Gradually add the sugar, whisking continuously, until stiff peaks form and the mixture is thick and glossy.

Spoon the meringue into a piping bag and pipe on top of the muffins.

Return the cupcakes to the oven for 5-7 minutes, until the meringue is set and just tinged golden-brown. Place on a wire rack to cool completely.