Creme Patisserie Cupcakes

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Creme Patisserie Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
210
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie210 kcal(10 %)
Protein3.87 g(4 %)
Fat12.93 g(11 %)
Carbohydrates19.68 g(13 %)
Sugar added12.57 g(50 %)
Roughage0.63 g(2 %)
Vitamin A116.73 mg(14,591 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.53 mg(21 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.03 mg(9 %)
Vitamin B₆0.03 mg(2 %)
Folate23.34 μg(8 %)
Pantothenic acid0.22 mg(4 %)
Biotin5.47 μg(12 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C0 mg(0 %)
Potassium79.21 mg(2 %)
Calcium56.56 mg(6 %)
Magnesium19.54 mg(7 %)
Iron0.56 mg(4 %)
Iodine18.94 μg(9 %)
Zinc0.39 mg(5 %)
Saturated fatty acids5.83 g
Cholesterol86.99 mg

Ingredients

for
12
Ingredients
0.333 cup self-rising flour (sifted)
½ cup ground almonds
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
1 teaspoon Almond extract
For the custard
2 large egg yolks
¼ cup superfine caster sugar
2 tablespoons all-purpose flour
2 tablespoons Corn starch
1 teaspoon vanilla extract
1 cup milk
How healthy are the main ingredients?
almondegg
Product recommendation
Suggested variation; Plum custard frangipane cakes Cut 6 plums in half and remove the stones. Press a plum half into the centre of each cake before baking.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, ground almonds, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth. Divide the mixture between the cases.
3.
To make the custard, stir the egg yolks, sugar, flours and vanilla extract together in a saucepan, then gradually add the milk. Heat the mixture until it starts to boil, stirring all the time, then take off the heat and beat vigorously to remove any lumps.
4.
Spoon the custard into a piping bag and pipe a design on top of the cakes then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack to cool.
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