Flowery Individual Cakes

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Flowery Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
569
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie569 kcal(27 %)
Protein6.96 g(7 %)
Fat23.02 g(20 %)
Carbohydrates87.49 g(58 %)
Sugar added43.47 g(174 %)
Roughage0.99 g(3 %)
Vitamin A72.38 mg(9,048 %)
Vitamin D0.67 μg(3 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.24 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate40.01 μg(13 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.69 μg(2 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C17.37 mg(18 %)
Potassium159.35 mg(4 %)
Calcium105.26 mg(11 %)
Magnesium28.76 mg(10 %)
Iron1.66 mg(11 %)
Iodine20 μg(10 %)
Zinc0.71 mg(9 %)
Saturated fatty acids2.99 g
Cholesterol64.84 mg
Author of this recipe:

Ingredients

for
12
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)
How healthy are the main ingredients?
honeycream cheeseeggCurrantraisin

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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