Frosted Easter Chocolate Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
490
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 kcal | (23 %) | ||
| Protein | 5.91 g | (6 %) | ||
| Fat | 26.71 g | (23 %) | ||
| Carbohydrates | 57.13 g | (38 %) | ||
| Sugar added | 33.53 g | (134 %) | ||
| Roughage | 0.67 g | (2 %) |
more nutritional values
| Vitamin A | 223.55 mg | (27,944 %) | ||
| Vitamin D | 0.76 μg | (4 %) | ||
| Vitamin E | 1.95 mg | (16 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 1.98 mg | (17 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 49.9 μg | (17 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 124 mg | (3 %) | ||
| Calcium | 39.56 mg | (4 %) | ||
| Magnesium | 28.71 mg | (10 %) | ||
| Iron | 3.32 mg | (22 %) | ||
| Iodine | 19.68 μg | (10 %) | ||
| Zinc | 0.56 mg | (7 %) | ||
| Saturated fatty acids | 15.73 g | |||
| Cholesterol | 100.37 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- 1 ⅛ cups superfine caster sugar
- 3 eggs (beaten)
- 1 cup milk
- 2 cups all-purpose flour
- 1 pinch salt
- 1 teaspoon baking soda
- ½ cup cocoa powder
- For the frosting
- 4 ounces plain Dark chocolate (65% cocoa solids)
- ⅔ cup butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- To decorate
- colored sugar sprinkles
- mini Chocolate egg
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.
Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs and milk. Sift in the flour, salt, bicarbonate of soda and cocoa and stir well to mix.
3.
Spoon the mixutre into the paper cases. Bake for 12-15 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the frosting: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool.
5.
Beat the butter with an electric whisk until smooth and creamy. Add the icing sugar and beat until light and fluffy. Beat in the vanilla and melted chocolate and beat on low speed until incorporated. Increase the speed and beat until the mixture is smooth and glossy.
6.
Spread the frosting on the cakes and decorate with sugar sprinkles and mini eggs.
