Choccy Pond Cakes

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Choccy Pond Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
194
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie194 kcal(9 %)
Protein2.5 g(3 %)
Fat12.44 g(11 %)
Carbohydrates17.94 g(12 %)
Sugar added8.38 g(34 %)
Roughage0 g(0 %)
Vitamin A91.38 mg(11,423 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.67 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate20.57 μg(7 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C0 mg(0 %)
Potassium79.17 mg(2 %)
Calcium32.78 mg(3 %)
Magnesium23.11 mg(8 %)
Iron1.46 mg(10 %)
Iodine10 μg(5 %)
Zinc0.37 mg(5 %)
Saturated fatty acids7.27 g
Cholesterol49.8 mg
Author of this recipe:

Ingredients

for
12
Ingredients
cup
½ cup
superfine caster sugar
½ cup
butter (softened)
2
large eggs
1 teaspoon
To decorate
cup
Dark chocolate (chopped)
Product recommendation
Suggested variation; Chocolate-filled chocolate chip cupcakes Add 75 g of dark chocolate chips to the cake mixture.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 12-hole silicone cupcake mould with centre cavities.
2.
Combine the flour, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 2 minutes or until smooth.
3.
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.
4.
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.