Chocolate Stout Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
268
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 kcal | (13 %) | ||
| Protein | 3.1 g | (3 %) | ||
| Fat | 15.88 g | (14 %) | ||
| Carbohydrates | 28.27 g | (19 %) | ||
| Sugar added | 16.77 g | (67 %) | ||
| Roughage | 0.79 g | (3 %) |
more nutritional values
| Vitamin A | 160.43 mg | (20,054 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 0.84 mg | (7 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.07 mg | (9 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 23.78 μg | (8 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0.39 μg | (1 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 0.6 mg | (1 %) | ||
| Potassium | 33.29 mg | (1 %) | ||
| Calcium | 25.03 mg | (3 %) | ||
| Magnesium | 4.13 mg | (1 %) | ||
| Iron | 1.73 mg | (12 %) | ||
| Iodine | 7.62 μg | (4 %) | ||
| Zinc | 0.13 mg | (2 %) | ||
| Saturated fatty acids | 9.69 g | |||
| Cholesterol | 59.15 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ½ cup Guinness
- ½ cup unsalted butter
- ½ cup cocoa powder
- 1 egg
- 0.333 cup Sour cream
- 1 cup all-purpose flour
- 1 cup sugar
- ¾ teaspoon baking soda
- 1 pinch salt
- To decorate
- ⅞ cup cream (35% fat)
- 12 Raspberries
Preparation steps
1.
For the cupcakes: put the Guinness and butter into a pan and heat gently until the butter has melted. Whisk in the cocoa until blended. Remove from the heat and allow to cool.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
3.
Whisk together the egg and soured cream in a mixing bowl. Gradually whisk in the Guinness mixture until blended.
4.
Sift in the dry ingredients and gently fold in.
5.
Spoon into the tins and bake for 20-25 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
To decorate: whisk the cream until thick and spoon on top of the cakes. Place a raspberry on each cake.
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