Flan Mini Cakes

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Flan Mini Cakes
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
456
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie456 kcal(22 %)
Protein5.02 g(5 %)
Fat28.36 g(24 %)
Carbohydrates46.31 g(31 %)
Sugar added33.92 g(136 %)
Roughage0.23 g(1 %)
Vitamin A281.12 mg(35,140 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.45 mg(20 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.57 mg(13 %)
Vitamin B₆0.01 mg(1 %)
Folate45.23 μg(15 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.94 μg(2 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C0.02 mg(0 %)
Potassium46.23 mg(1 %)
Calcium66.14 mg(7 %)
Magnesium5.16 mg(2 %)
Iron0.79 mg(5 %)
Iodine26.12 μg(13 %)
Zinc0.14 mg(2 %)
Saturated fatty acids17.09 g
Cholesterol129.57 mg

Ingredients

for
12
For the cupcakes
¾ cup butter
¾ cup sugar
1 teaspoon vanilla extract
4 eggs (beaten)
1 ½ cups self-rising flour
2 teaspoons ground cinnamon
For the decoration
1 cup sugar
4 egg whites
¼ teaspoon salt
1 cup unsalted butter (softened)
5 tablespoons Caramel syrup
How healthy are the main ingredients?
sugarsugareggcinnamonsalt
Preparation

Kitchen utensils

1 Pot mit Deckel, 1 Small pot, 1 Small skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Kitchen twine, 1 Plate, 1 Wooden spoon, 1 Coarse grater

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Stir in the vanilla. Gradually beat in the eggs, beating well.
4.
Sift in the flour and cinnamon and gently fold into the mixture until combined.
5.
Spoon into the paper cases and bake for 20 minutes until golden and risen. Leave in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the decoration: put the sugar, egg whites and salt into a heatproof bowl over a pan of simmering water. Whisking constantly, cook until the sugar has dissolved and the mixture is warm
7.
Remove the bowl from the heat. Whisk the mixture with an electric whisk on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled. This will take about 7 minutes in total.
8.
Gradually whisk in the butter, a little at a time, beating well after each addition. Continue whisking until the mixture is thick; about 3 minutes.
9.
Spoon the topping on top of the cakes. Drizzle with caramel syrup just before serving.
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