Choco-nut Individual Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
309
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 kcal | (15 %) | ||
| Protein | 4.65 g | (5 %) | ||
| Fat | 20.34 g | (18 %) | ||
| Carbohydrates | 27.73 g | (18 %) | ||
| Sugar added | 12.23 g | (49 %) | ||
| Roughage | 1.05 g | (4 %) |
more nutritional values
| Vitamin A | 125.7 mg | (15,713 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.85 mg | (24 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.16 mg | (10 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 38.45 μg | (13 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 4.38 μg | (10 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 0.55 mg | (1 %) | ||
| Potassium | 92.09 mg | (2 %) | ||
| Calcium | 61.43 mg | (6 %) | ||
| Magnesium | 17.32 mg | (6 %) | ||
| Iron | 1.41 mg | (9 %) | ||
| Iodine | 15.95 μg | (8 %) | ||
| Zinc | 0.31 mg | (4 %) | ||
| Saturated fatty acids | 9.69 g | |||
| Cholesterol | 70.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- 3 eggs
- 1 ¼ cups powdered sugar
- 1 cup self-rising flour (sifted)
- ½ cup hazelnut flour
- For the topping
- 6 tablespoons chocolate hazelnut spread (Nutella)
- ½ cup roasted, chopped Hazelnuts
How healthy are the main ingredients?
eggPreparation 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.
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