Flowery Individual Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
569
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 569 kcal | (27 %) | ||
| Protein | 6.96 g | (7 %) | ||
| Fat | 23.02 g | (20 %) | ||
| Carbohydrates | 87.49 g | (58 %) | ||
| Sugar added | 43.47 g | (174 %) | ||
| Roughage | 0.99 g | (3 %) |
more nutritional values
| Vitamin A | 72.38 mg | (9,048 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 1.85 mg | (15 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 1.24 mg | (10 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 40.01 μg | (13 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.69 μg | (2 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 17.37 mg | (18 %) | ||
| Potassium | 159.35 mg | (4 %) | ||
| Calcium | 105.26 mg | (11 %) | ||
| Magnesium | 28.76 mg | (10 %) | ||
| Iron | 1.66 mg | (11 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.71 mg | (9 %) | ||
| Saturated fatty acids | 2.99 g | |||
| Cholesterol | 64.84 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 2 ¼ cups superfine caster sugar
- ⅔ cup sunflower oil
- ¼ cup clear honey
- 1 teaspoon vanilla extract
- 0.333 cup cream cheese
- 4 eggs
- 1 cup Currants
- ½ cup raisins
- 1.333 cups all-purpose flour
- 2 teaspoons Baking powder
- 2 teaspoons ground mixed spice
- To decorate
- 2 cups Marzipan
- 3 tablespoons Apricot Jam (warmed)
- Decor sugar bloom (and leaves)
Preparation steps
1.
For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12-hole muffin tin.
2.
Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until well mixed.
3.
Stir in the currants and raisins. Sift in the flour, baking powder and mixed spice and stir well.
4.
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.
5.
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.
6.
Brush the cakes with the warmed jam and attach the marzipan rounds to the cakes.
7.
Attach the sugar flowers and leaves with a dab of jam.
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