Easter-time Individual Decorated Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
234
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 cup
self-rising flour (sifted)
- 2 tablespoons
- ½ teaspoon
- 1 pinch
- ½ cup
- 1 teaspoon
- ½ teaspoon
- 1 tablespoon
red Food coloring
- ¼ cup
- ¾ cup
superfine caster sugar
- 1
egg (beaten)
- For the topping
- 1 ¼ cups
Milk chocolate (30% cocoa solids, chopped)
- ½ cup
- 1 teaspoon
- To decorate
-
mini Chocolate egg
Preparation steps
1.
For the cupcakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin..
2.
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.
3.
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.
4.
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.
5.
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.
6.
Spread the topping over the top of the cakes and decorate with chocolate flakes and mini sugared chocolate eggs
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