Easter-time Individual Decorated Cakes

Name: Easter-time Individual Decorated Cakes
Total time: 55 min
Yield: 12
Ingredients: 1 cup self-rising flour (sifted); 2 tablespoons cocoa powder; 0.5 teaspoon baking soda; 1 pinch salt; 0.5 cup Buttermilk; 1 teaspoon White vinegar; 0.5 teaspoon vanilla extract; 1 tablespoon red Food coloring; 0.25 cup butter; 0.75 cup superfine caster sugar; 1 egg (beaten); 1.25 cups Milk chocolate (30% cocoa solids, chopped); 0.5 cup unsalted butter; 1 teaspoon vanilla extract; mini Chocolate egg; Chocolate flake

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Health Score:

4,4 / 10

Difficulty:

moderate

Difficulty

Preparation:

55 min.

Preparation

Calories:

234

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	234 kcal	(11 %)
Protein	2.51 g	(3 %)
Fat	13.8 g	(12 %)
Carbohydrates	25.16 g	(17 %)
Sugar added	12.57 g	(50 %)
Roughage	0.17 g	(1 %)

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more nutritional values

Vitamin A	119.09 mg	(14,886 %)
Vitamin D	0.3 μg	(2 %)
Vitamin E	0.78 mg	(7 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	0.95 mg	(8 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	25.24 μg	(8 %)
Pantothenic acid	0.12 mg	(2 %)
Biotin	0.11 μg	(0 %)
Vitamin B₁₂	0.21 μg	(7 %)
Vitamin C	0 mg	(0 %)
Potassium	48.22 mg	(1 %)
Calcium	59.33 mg	(6 %)
Magnesium	6.24 mg	(2 %)
Iron	0.91 mg	(6 %)
Iodine	5 μg	(3 %)
Zinc	0.22 mg	(3 %)
Saturated fatty acids	8.35 g
Cholesterol	47.29 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

salt egg

Ingredients

for

cupcakes

For the cupcakes: 1 cup
self-rising flour (sifted); 2 tablespoons
cocoa powder; ½ teaspoon
baking soda; 1 pinch
salt; ½ cup
Buttermilk; 1 teaspoon
White vinegar; ½ teaspoon
vanilla extract; 1 tablespoon
red Food coloring; ¼ cup
butter; ¾ cup
superfine caster sugar; 1
egg (beaten)

For the topping: 1 ¼ cups
Milk chocolate (30% cocoa solids, chopped); ½ cup
unsalted butter; 1 teaspoon
vanilla extract

To decorate: mini Chocolate egg; Chocolate flake

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Preparation steps

For the cupcakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin..

Stir together the flour, cocoa, bicarbonate of soda and salt in a mixing bowl. In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.

Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in 1/3 of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.

Spoon into the paper cases. Bake for about 20 minutes, until risen and springy to the touch. Place on a wire rack to cool completely.

For the topping: melt the chocolate and butter in a pan over a very low heat. Remove from the heat, stir in the vanilla and leave to cool and thicken.

Spread the topping over the top of the cakes and decorate with chocolate flakes and mini sugared chocolate eggs