Flaked Nut and Fruit Individual Cakes

0
Average: 0 (0 votes)
(0 votes)
Flaked Nut and Fruit Individual Cakes
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
372
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein5.65 g(6 %)
Fat17.37 g(15 %)
Carbohydrates50.69 g(34 %)
Sugar added28.47 g(114 %)
Roughage1.55 g(5 %)
Vitamin A124.4 mg(15,550 %)
Vitamin D0.42 μg(2 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.26 mg(24 %)
Niacin1.96 mg(16 %)
Vitamin B₆0.05 mg(4 %)
Folate43.17 μg(14 %)
Pantothenic acid0.15 mg(3 %)
Biotin6.27 μg(14 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C0.59 mg(1 %)
Potassium158.2 mg(4 %)
Calcium98.93 mg(10 %)
Magnesium38.95 mg(13 %)
Iron1.26 mg(8 %)
Iodine13.04 μg(7 %)
Zinc0.56 mg(7 %)
Saturated fatty acids7.12 g
Cholesterol63.93 mg

Ingredients

for
24
For the almond and cherry cupcakes
½ cup
0.333 cup
2
large eggs (beaten)
1 cup
½ teaspoon
1 tablespoon
4 ounces
Marzipan (coarsely grated)
½ cup
fresh Cherries (pitted and halved)
For the almond croquant
1 ¼ cups
sliced almonds (lightly toasted)
½ cup
2 tablespoons
For the icing
1 ¾ cups
1 tablespoon
hot water
To decorate
For the muesli cupcakes with berries
1 ¾ cups
½ teaspoon
¾ cup
½ cup
high fruit Muesli
1
small Banana (about 150g unpeeled weight)
3
½ cup
butter (melted)
0.333 cup
plain Yogurt
6 tablespoons
sliced almonds
For the buttercream
0.333 cup
1 ¾ cups
For the decoration
12
How healthy are the main ingredients?
eggRaspberryBananaeggYogurt
Preparation

Kitchen utensils

2 Bowls, 1 Small bowl, 1 Wok, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Immersion blender, 1 Corkscrew, 1 Citrus juicer

Preparation steps

1.
For the almond and cherry cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole deep bun tin.
2.
Beat the butter and sugar together until light and fluffy. Add the eggs, flour, baking powder and milk and beat well until thick and creamy.
3.
Gently fold the marzipan and cherries into the mixture.
4.
Spoon into the tins and bake for 20-25 minutes, or until well risen and golden. Leave to cool in the tins for 10 minutes, then place on a wire rack to cool completely.
5.
For the almond croquant: lightly oil a large baking tray and set aside.
6.
Heat the sugar and water in a pan over a medium heat, swirling the pan from time to time until the sugar dissolves, but don’t stir, as this can cause it to crystallise.
7.
Reduce the heat to very low and simmer gently until the liquid forms a pale golden caramel. Tip in the toasted almonds and cook gently for 2-3 minutes until the caramel is a light golden colour, then immediately pour onto the oiled tray and set aside to cool and set.
8.
When the almond croquant is cool and hard, place it into a plastic food bag and bash with a rolling pin to a rough brittle.
9.
For the icing: sift the icing sugar into a bowl and stir in the hot water until smooth. Spread on top of the cupcakes.
10.
Place pieces of the almond croquant on top of the cakes and decorate with redcurrants and raspberries.
11.
For the muesli cupcakes with berries: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12-hole deep bun tin.
12.
Sift the flour and bicarbonate of soda into a mixing bowl and stir in the sugar and muesli. Mash the banana with a fork in a small bowl.
13.
Lightly beat together the eggs, melted butter and yoghurt until combined. Pour into the flour and muesli mixture together with the mashed banana and stir until just combined.
14.
Spoon into the tins and sprinkle the tops with flaked almonds.
15.
Bake for 18-20 minutes until lightly golden and risen. Leave to cool in the tins for 5 minutes, then place on a wire rack to cool completely.
16.
For the buttercream: beat the butter in a bowl until soft.
17.
Sift in the icing sugar and beat well. Stir in the vanilla and food colouring.
18.
Spoon into a piping bag. Pipe a whirl on each cake. Top with a prune.