Coconut Buttercream Chocolate Cakes

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Coconut Buttercream Chocolate Cakes
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
404
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie404 kcal(19 %)
Protein4.14 g(4 %)
Fat20.92 g(18 %)
Carbohydrates50.86 g(34 %)
Sugar added35.77 g(143 %)
Roughage0.34 g(1 %)
Vitamin A199.23 mg(24,904 %)
Vitamin D0.54 μg(3 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.03 mg(2 %)
Folate42.43 μg(14 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C0.04 mg(0 %)
Potassium52.76 mg(1 %)
Calcium69.09 mg(7 %)
Magnesium6.32 mg(2 %)
Iron1.14 mg(8 %)
Iodine15.48 μg(8 %)
Zinc0.24 mg(3 %)
Saturated fatty acids12.79 g
Cholesterol93.67 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
butter (softened)
cup
superfine caster sugar
1 ½ cups
3
eggs (beaten)
2 tablespoons
For the topping
½ cup
¼ cup
2 ½ cups
2 tablespoons
cream (48% fat)
1 pinch
½ teaspoon
½ teaspoon
½ cup
To decorate

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
For the topping: beat the cream cheese and butter until light and fluffy. Gradually sift in the icing sugar, beating until smooth.
5.
Beat in the cream, salt, coconut essence and vanilla. Continue beating until smooth and spreadable. Stir in the coconut.
6.
Spoon into a piping bag and pipe onto the cupcakes. Sprinkle with flaked coconut and chill until ready to serve.