Curd Cakes with Meringue Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
338
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 kcal | (16 %) | ||
| Protein | 6.1 g | (6 %) | ||
| Fat | 18.73 g | (16 %) | ||
| Carbohydrates | 38.01 g | (25 %) | ||
| Sugar added | 20.96 g | (84 %) | ||
| Roughage | 1.17 g | (4 %) |
more nutritional values
| Vitamin A | 139.85 mg | (17,481 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.93 mg | (33 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 0.98 mg | (8 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 30.97 μg | (10 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2.63 mg | (3 %) | ||
| Potassium | 46.46 mg | (1 %) | ||
| Calcium | 100.03 mg | (10 %) | ||
| Magnesium | 29.65 mg | (10 %) | ||
| Iron | 0.93 mg | (6 %) | ||
| Iodine | 18.06 μg | (9 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 8.55 g | |||
| Cholesterol | 85.39 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup plain Yogurt
- 3 eggs
- 1 unwaxed lemon (finely grated zest)
- ¾ cup superfine caster sugar
- 1 cup self-rising flour (sifted)
- 1 teaspoon Baking powder
- 1 cup Almond flour
- ¾ cup butter (melted)
- 4 tablespoons Lemon curd
- For the meringue
- 2 egg whites
- ½ cup caster sugar
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a muffin tin.
2.
Beat the eggs, yoghurt and lemon zest in a bowl and set aside.
3.
Mix together the sugar, flour, baking powder and almonds in a mixing bowl and make a well in the centre. Fold in the yoghurt mixture and melted butter and stir until just combined.
4.
Spoon into the paper cases, about 2/3 full and top with a generous teaspoon of lemon curd. Cover completely with mixture.
5.
Bake for 15-20 minutes until golden. Leave in the tin.
6.
For the meringue: whisk the egg whites until soft peaks form. Gradually add the sugar, whisking continuously, until stiff peaks form and the mixture is thick and glossy.
7.
Spoon on top of each cupcake, swirling into peaks. Return the cupcakes to the oven for 5-7 minutes, until the meringue is set and just tinged golden-brown. Place the cakes on a wire rack to cool completely.
Current Recipe Search
