Cookies and Cream Cakes

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Cookies and Cream Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
435
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie435 kcal(21 %)
Protein6.84 g(7 %)
Fat27.89 g(24 %)
Carbohydrates39.28 g(26 %)
Sugar added11.18 g(45 %)
Roughage0 g(0 %)
Vitamin A141.9 mg(17,738 %)
Vitamin D0.55 μg(3 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.58 mg(13 %)
Vitamin B₆0.03 mg(2 %)
Folate32.6 μg(11 %)
Pantothenic acid0.34 mg(6 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C0.4 mg(0 %)
Potassium326.31 mg(8 %)
Calcium142.74 mg(14 %)
Magnesium83.07 mg(28 %)
Iron4.63 mg(31 %)
Iodine15.58 μg(8 %)
Zinc1.34 mg(17 %)
Saturated fatty acids15.97 g
Cholesterol78.24 mg

Ingredients

for
12
For the cupcakes
cup butter
cup superfine caster sugar
1 cup self-rising flour (sifted)
1 teaspoon Baking powder
3 eggs
2 tablespoons milk
1 teaspoon vanilla extract
For the buttercream
1 cup Evaporated milk
2.333 cups chopped, plain Dark chocolate (70% cocoa solids)
cup Oreo (finely crushed into crumbs)
To decorate
sugar heart (decorative)
How healthy are the main ingredients?
egg

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.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.
3.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
Heat the evaporated milk in a pan until almost boiling. Remove from the heat.
5.
Add the chocolate, a little at a time, stirring after each addition. Stir in the biscuit crumbs.
6.
Cool, then chill until thick enough to pipe.
7.
Spoon into a piping bag and pipe swirls on top of the cakes. Sprinkle with sugar hearts.