Choco-citrus Cakes

Name: Choco-citrus Cakes
Total time: 1 h 40 min
Yield: 12
Ingredients: 2 cups self-rising flour (sifted); 0.25 cup cocoa powder; 0.5 teaspoon baking soda; 0.75 cup superfine caster sugar; 1.5 cups Buttermilk; 2 eggs; 0.667 cup butter (melted); 4 tablespoons Lemon curd; 0.5 cup cream (48% fat); 1.667 cups plain Dark chocolate (70% cocoa solids, chopped); 1 teaspoon vanilla extract; 2 tablespoons unsalted butter; Sugar flower

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Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

477

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	477 kcal	(23 %)
Protein	6.96 g	(7 %)
Fat	28.89 g	(25 %)
Carbohydrates	47.73 g	(32 %)
Sugar added	12.57 g	(50 %)
Roughage	0.33 g	(1 %)

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more nutritional values

Vitamin A	186.86 mg	(23,358 %)
Vitamin D	0.89 μg	(4 %)
Vitamin E	1.44 mg	(12 %)
Vitamin B₁	0.17 mg	(17 %)
Vitamin B₂	0.23 mg	(21 %)
Niacin	2.26 mg	(19 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	49.88 μg	(17 %)
Pantothenic acid	0.37 mg	(6 %)
Biotin	0.36 μg	(1 %)
Vitamin B₁₂	0.46 μg	(15 %)
Vitamin C	0.06 mg	(0 %)
Potassium	250 mg	(6 %)
Calcium	133.25 mg	(13 %)
Magnesium	61.94 mg	(21 %)
Iron	4.41 mg	(29 %)
Iodine	11.5 μg	(6 %)
Zinc	1.07 mg	(13 %)
Saturated fatty acids	16.94 g
Cholesterol	86.78 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 2 cups
self-rising flour (sifted); ¼ cup
cocoa powder; ½ teaspoon
baking soda; ¾ cup
superfine caster sugar; 1 ½ cups
Buttermilk; 2
eggs; ⅔ cup
butter (melted); 4 tablespoons
Lemon curd

For the topping: ½ cup
cream (48% fat); 1 ⅔ cups
plain Dark chocolate (70% cocoa solids, chopped); 1 teaspoon
vanilla extract; 2 tablespoons
unsalted butter

To decorate: Sugar flower

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Preparation steps

For the cupcakes: preheat the oven to 200ï¿½C (180ï¿½ fan) 400ï¿½F gas 6. Grease a 12 hole muffin tin.

Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.

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.

Spoon the mixture into the tins to cover the bases and make a slight hollow in the centre. Spoon in about 1 heaped teaspoon of lemon curd and cover completely with more mixture.

Bake for 20-25 minutes until risen and springy to the touch. Cool in the tins for a few minutes, then place on a wire rack to cool completely.

For the topping: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the vanilla.

Add the butter gradually and stir until blended. Allow to cool until the mixture is thick enough to pipe.

Pipe on top of the cakes and sprinkle with sugar flowers. Leave to set.