Candy Corn Individual Cakes

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Candy Corn Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
414
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie414 kcal(20 %)
Protein6.54 g(7 %)
Fat25.02 g(22 %)
Carbohydrates40.93 g(27 %)
Sugar added12.57 g(50 %)
Roughage0.44 g(1 %)
Vitamin A170.27 mg(21,284 %)
Vitamin D0.89 μg(4 %)
Vitamin E1.38 mg(12 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.23 mg(19 %)
Vitamin B₆0.03 mg(2 %)
Folate49.81 μg(17 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C0.06 mg(0 %)
Potassium231.98 mg(6 %)
Calcium130.91 mg(13 %)
Magnesium56.45 mg(19 %)
Iron4.33 mg(29 %)
Iodine11.5 μg(6 %)
Zinc0.99 mg(12 %)
Saturated fatty acids14.67 g
Cholesterol71.62 mg

Ingredients

for
12
For the cupcakes
2 cups self-rising flour (sifted)
0.333 cup cocoa powder
½ teaspoon baking soda
¾ cup superfine caster sugar
1 ½ cups Buttermilk
2 eggs
cup butter (melted)
For the topping
½ cup cream (48% fat)
1 ½ cups plain Dark chocolate (70% cocoa solids, chopped)
To decorate
multi-colored Sweets
licorice spiders
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper muffin cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.
3.
Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
5.
For the topping: heat the cream in a pan and bring to a boil. Remove from the heat and pour onto the chocolate. Stir until melted, then cool until thick enough to spread.
6.
Spread on top of the cakes and decorate with sweets and liquorice spiders.