Cherry Chocolate Individual Cakes

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Cherry Chocolate Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
359
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie359 kcal(17 %)
Protein4.11 g(4 %)
Fat25.18 g(22 %)
Carbohydrates30.07 g(20 %)
Sugar added13.8 g(55 %)
Roughage0.52 g(2 %)
Vitamin A235.45 mg(29,431 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.46 mg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.44 mg(12 %)
Vitamin B₆0.02 mg(1 %)
Folate33.68 μg(11 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.51 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C0.46 mg(0 %)
Potassium96.17 mg(2 %)
Calcium94.12 mg(9 %)
Magnesium20.91 mg(7 %)
Iron2.13 mg(14 %)
Iodine14 μg(7 %)
Zinc0.39 mg(5 %)
Saturated fatty acids15.23 g
Cholesterol90.04 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
¾ cup
butter (softened)
¾ cup
superfine caster sugar
1 ¼ cups
¼ cup
1 pinch
2
For the cream topping
1.333 cups
cream (48% fat)
2 tablespoons
½ teaspoon
To decorate
12
whole Cherries
½ cup
coarsely grated Chocolate (70% cocoa solids)

Preparation steps

1.
For the cupcakes: preheat the oven to 190°C (170° fan)375°F Gas 5. Place 12 paper cases in a 12 hole bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
3.
Spoon into the paper cases and bake for 15-20 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
4.
For the cream topping: whisk the cream until soft peaks form. Add the sugar and vanilla and whisk until thick.
5.
Place a spoonful of whipped cream on top of each cupcake. Decorate with fresh cherries and grated chocolate.