Coconut Buttercream Chocolate Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
404
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 kcal | (19 %) | ||
| Protein | 4.14 g | (4 %) | ||
| Fat | 20.92 g | (18 %) | ||
| Carbohydrates | 50.86 g | (34 %) | ||
| Sugar added | 35.77 g | (143 %) | ||
| Roughage | 0.34 g | (1 %) |
more nutritional values
| Vitamin A | 199.23 mg | (24,904 %) | ||
| Vitamin D | 0.54 μg | (3 %) | ||
| Vitamin E | 1.78 mg | (15 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.45 mg | (12 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 42.43 μg | (14 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 0.35 μg | (1 %) | ||
| Vitamin B₁₂ | 0.37 μg | (12 %) | ||
| Vitamin C | 0.04 mg | (0 %) | ||
| Potassium | 52.76 mg | (1 %) | ||
| Calcium | 69.09 mg | (7 %) | ||
| Magnesium | 6.32 mg | (2 %) | ||
| Iron | 1.14 mg | (8 %) | ||
| Iodine | 15.48 μg | (8 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 12.79 g | |||
| Cholesterol | 93.67 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter (softened)
- ⅔ cup superfine caster sugar
- 1 ½ cups self-rising flour (sifted)
- 3 eggs (beaten)
- 2 tablespoons cocoa powder
- For the topping
- ½ cup cream cheese
- ¼ cup unsalted butter
- 2 ½ cups powdered sugar
- 2 tablespoons cream (48% fat)
- 1 pinch salt
- ½ teaspoon Coconut essence
- ½ teaspoon vanilla extract
- ½ cup Shredded coconut
- To decorate
- Shredded coconut
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.
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