Cream-topped Coffee Cakes

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Cream-topped Coffee Cakes
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Health Score:
Health Score
5,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
350
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie350 kcal(17 %)
Protein4.71 g(5 %)
Fat22.98 g(20 %)
Carbohydrates32.17 g(21 %)
Sugar added18.77 g(75 %)
Roughage0.74 g(2 %)
Vitamin A229.91 mg(28,739 %)
Vitamin D0.9 μg(5 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.02 mg(1 %)
Folate35.68 μg(12 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.52 μg(1 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C0.67 mg(1 %)
Potassium52.92 mg(1 %)
Calcium79.51 mg(8 %)
Magnesium24.77 mg(8 %)
Iron0.94 mg(6 %)
Iodine18.75 μg(9 %)
Zinc0.18 mg(2 %)
Saturated fatty acids12.77 g
Cholesterol99.16 mg
Author of this recipe:
How healthy are the main ingredients?
eggRaspberry

Ingredients

for
12
For the cupcakes
cup
¾ cup
3
cup
cream (48% fat)
1 ½ tablespoons
1 ¼ cups
1 teaspoon
½ cup
1 packet
1 pinch
For the coffee syrup
1
cup
freshly made Espresso coffee
0.333 cup
To decorate
cup
cream (48% fat)
1 tablespoon
½ teaspoon
12
Preparation

Kitchen utensils

1 Skillet, 1 Small skillet, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Box grater, 1 Lid, 1 Immersion blender

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.
Beat the sugar and butter in a mixing bowl until creamy. Gradually beat in the eggs and cream.
3.
Sift in the instant coffee, flour and baking powder and stir into the mixture with the ground almonds and salt until just combined.
4.
Spoon into the paper cases and bake for 25 minutes until risen and springy to the touch.
5.
For the coffee syrup: split the vanilla pod lengthways and scrape out the paste. Put into a pan with the espresso, vanilla pod and sugar and heat slowly. Bring to a boil and simmer for 5 minutes. Set aside and leave to cool. Remove the vanilla pod.
6.
Drizzle the warm cakes with the syrup and leave to cool.
7.
To decorate: whisk the cream until stiff and spoon into a piping bag. Pipe swirls on top of the cakes and place a raspberry on each cake.
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