Choccy Pond Cakes

Name: Choccy Pond Cakes
Total time: 40 min
Yield: 12
Cuisine: European, French
Ingredients: 0.667 cup self-rising flour (sifted); 0.5 cup superfine caster sugar; 0.5 cup butter (softened); 2 large eggs; 1 teaspoon vanilla extract; 0.667 cup Dark chocolate (chopped)

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Health Score:

5,3 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Calories:

194

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	194 kcal	(9 %)
Protein	2.5 g	(3 %)
Fat	12.44 g	(11 %)
Carbohydrates	17.94 g	(12 %)
Sugar added	8.38 g	(34 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	91.38 mg	(11,423 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	1.11 mg	(9 %)
Vitamin B₁	0.05 mg	(5 %)
Vitamin B₂	0.08 mg	(7 %)
Niacin	0.67 mg	(6 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	20.57 μg	(7 %)
Pantothenic acid	0.08 mg	(1 %)
Biotin	0.07 μg	(0 %)
Vitamin B₁₂	0.25 μg	(8 %)
Vitamin C	0 mg	(0 %)
Potassium	79.17 mg	(2 %)
Calcium	32.78 mg	(3 %)
Magnesium	23.11 mg	(8 %)
Iron	1.46 mg	(10 %)
Iodine	10 μg	(5 %)
Zinc	0.37 mg	(5 %)
Saturated fatty acids	7.27 g
Cholesterol	49.8 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

egg

Ingredients

for

cupcakes

Ingredients: ⅔ cup
self-rising flour (sifted); ½ cup
superfine caster sugar; ½ cup
butter (softened); 2
large eggs; 1 teaspoon
vanilla extract

To decorate: ⅔ cup
Dark chocolate (chopped)

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Product recommendation

Suggested variation; Chocolate-filled chocolate chip cupcakes Add 75 g of dark chocolate chips to the cake mixture.

Preparation steps

Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 12-hole silicone cupcake mould with centre cavities.

Combine the flour, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 2 minutes or until smooth.

Divide the mixture between the moulds, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Turn out the cakes onto a wire rack and leave to cool completely.

Melt the chocolate in a microwave or bain marie and spoon into the centre cavity of the cupcakes. Serve while the chocolate is still liquid.