Fruity Honey Cakes

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Fruity Honey Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
193
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie193 kcal(9 %)
Protein2.79 g(3 %)
Fat11.46 g(10 %)
Carbohydrates20.87 g(14 %)
Sugar added15.69 g(63 %)
Roughage1.04 g(3 %)
Vitamin A91.25 mg(11,406 %)
Vitamin D0.33 μg(2 %)
Vitamin E2.49 mg(21 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.02 mg(1 %)
Folate21.05 μg(7 %)
Pantothenic acid0.08 mg(1 %)
Biotin3.91 μg(9 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C9.03 mg(10 %)
Potassium79.84 mg(2 %)
Calcium33.07 mg(3 %)
Magnesium19.46 mg(6 %)
Iron0.51 mg(3 %)
Iodine11.3 μg(6 %)
Zinc0.28 mg(4 %)
Saturated fatty acids5.19 g
Cholesterol49.52 mg

Ingredients

for
12
Ingredients
0.333 cup self-rising flour (sifted)
½ cup ground almonds
¼ cup superfine caster sugar
½ cup honey
½ cup butter (softened)
2 large eggs
1 teaspoon Almond essence
To decorate
powdered sugar (for dusting)
6 Strawberries (halved)
12 Raspberries
How healthy are the main ingredients?
honeyalmondeggStrawberryRaspberry

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, ground almonds, sugar, honey, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack to cool.
4.
Dust the cakes with icing sugar then top each one with half a strawberry and a raspberry.
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