Choco-citrus Cakes

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Choco-citrus Cakes
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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

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie477 kcal(23 %)
Protein6.96 g(7 %)
Fat28.89 g(25 %)
Carbohydrates47.73 g(32 %)
Sugar added12.57 g(50 %)
Roughage0.33 g(1 %)
Vitamin A186.86 mg(23,358 %)
Vitamin D0.89 μg(4 %)
Vitamin E1.44 mg(12 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.26 mg(19 %)
Vitamin B₆0.03 mg(2 %)
Folate49.88 μg(17 %)
Pantothenic acid0.37 mg(6 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C0.06 mg(0 %)
Potassium250 mg(6 %)
Calcium133.25 mg(13 %)
Magnesium61.94 mg(21 %)
Iron4.41 mg(29 %)
Iodine11.5 μg(6 %)
Zinc1.07 mg(13 %)
Saturated fatty acids16.94 g
Cholesterol86.78 mg

Ingredients

for
12
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
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
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. Grease 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 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.
5.
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.
6.
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.
7.
Add the butter gradually and stir until blended. Allow to cool until the mixture is thick enough to pipe.
8.
Pipe on top of the cakes and sprinkle with sugar flowers. Leave to set.