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Choco-nut Individual Cakes

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Choco-nut Individual Cakes
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
309
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie309 kcal(15 %)
Protein4.65 g(5 %)
Fat20.34 g(18 %)
Carbohydrates27.73 g(18 %)
Sugar added12.23 g(49 %)
Roughage1.05 g(4 %)
Vitamin A125.7 mg(15,713 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.85 mg(24 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.16 mg(10 %)
Vitamin B₆0.04 mg(3 %)
Folate38.45 μg(13 %)
Pantothenic acid0.14 mg(2 %)
Biotin4.38 μg(10 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C0.55 mg(1 %)
Potassium92.09 mg(2 %)
Calcium61.43 mg(6 %)
Magnesium17.32 mg(6 %)
Iron1.41 mg(9 %)
Iodine15.95 μg(8 %)
Zinc0.31 mg(4 %)
Saturated fatty acids9.69 g
Cholesterol70.9 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
3
1 ¼ cups
1 cup
½ cup
For the topping
6 tablespoons
½ cup
roasted, chopped Hazelnuts

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat together the butter, eggs and sugar in a mixing bowl until light and creamy. Stir in the flour and ground hazelnuts until blended.
3.
Spoon the mixture into the paper cases and bake for about 15 minutes until golden. (Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean). Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the topping: spoon a generous teaspoon of chocolate hazelnut spread on each cake. Scatter with chopped hazelnuts.