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Flowery Individual Cakes

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Flowery Individual Cakes
569
calories
Calories
0
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easy
Difficulty
1 hr
Preparation
Nutritions
Fat23.02 g
Saturated Fat Acids2.99 g
Protein6.96 g
Roughage0.99 g
Sugar added43.47 g
Calorie569
1 cake contains
Calories569
Protein/g6.96
Fat/g23.02
Saturated fatty acids/g2.99
Carbohydrates/g87.49
Added sugar/g43.47
Roughage/g0.99
Cholesterol/mg64.84
Vitamin A/mg72.38
Vitamin D/μg0.67
Vitamin E/mg1.85
Vitamin B₁/mg0.12
Vitamin B₂/mg0.25
Niacin/mg1.24
Vitamin B₆/mg0.02
Folate/μg40.01
Pantothenic acid/mg0.14
Biotin/μg0.69
Vitamin B₁₂/μg0.43
Vitamin C/mg17.37
Potassium/mg159.35
Calcium/mg105.26
Magnesium/mg28.76
Iron/mg1.66
Iodine/μg20
Zinc/mg0.71

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 12 cakes
For the cupcakes
2 ¼ cups
superfine caster sugar
cup
¼ cup
clear honey
1 teaspoon
0.333 cup
4
1 cup
½ cup
1.333 cups
2 teaspoons
2 teaspoons
To decorate
2 cups
3 tablespoons
Apricot Jam (warmed)
Decor sugar bloom (and leaves)
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Preparation steps

Step 1/7
For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12-hole muffin tin.
Step 2/7
Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until well mixed.
Step 3/7
Stir in the currants and raisins. Sift in the flour, baking powder and mixed spice and stir well.
Step 4/7
Spoon into the tins and bake for 25-30 minutes until firm and risen. Leave in the tins for 5 minutes then place on a wire rack to cool completely.
Step 5/7
To decorate: roll out the marzipan on a surface lightly dusted with icing sugar. Cut out rounds, the same diameter as the cakes, using a cookie cutter.
Step 6/7
Brush the cakes with the warmed jam and attach the marzipan rounds to the cakes.
Step 7/7
Attach the sugar flowers and leaves with a dab of jam.

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