Gourmet Mini Stuffed Cakes

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Gourmet Mini Stuffed Cakes
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
382
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie382 kcal(18 %)
Protein3.2 g(3 %)
Fat16.59 g(14 %)
Carbohydrates56.19 g(37 %)
Sugar added38.63 g(155 %)
Roughage0.8 g(3 %)
Vitamin A117.58 mg(14,698 %)
Vitamin D0.19 μg(1 %)
Vitamin E1.53 mg(13 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.01 mg(1 %)
Folate33.83 μg(11 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.17 μg(0 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C0 mg(0 %)
Potassium28.6 mg(1 %)
Calcium31.02 mg(3 %)
Magnesium4.73 mg(2 %)
Iron2.27 mg(15 %)
Iodine4 μg(2 %)
Zinc0.2 mg(3 %)
Saturated fatty acids8.67 g
Cholesterol44.68 mg

Ingredients

for
15
Ingredients
2 cups all-purpose flour
¾ cup cocoa powder
1 teaspoon Baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon red Food coloring
¼ cup Buttermilk
½ cup warm water
For the filling
¼ cup solid vegetable Shortening
¼ cup unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup light corn syrup
To decorate
1 ½ cups powdered sugar
water
red Food coloring
How healthy are the main ingredients?
sugarsaltegg

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line 3 large baking trays with non-stick baking paper.
2.
Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
3.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the egg, vanilla and red colouring until blended.
4.
Mix together the buttermilk and warm water.
5.
Gradually stir the dry ingredients into the butter mixture, alternately with the buttermilk mixture until well blended.
6.
Drop 1 tablespoon of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart and spread out a little.
7.
Bake for 8-10 minutes, until springy to the touch. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
8.
For the filling: beat the vegetable fat and butter with an electric whisk until soft and creamy. Gradually beat in the icing sugar and continue whisking until light and fluffy.
9.
Slowly whisk in the vanilla and golden syrup. Whisk until light and creamy.
10.
Spread the flat side of a cold cake with a generous amount of filling. Place another half, flat side down, on top of the filling then press both halves together lightly.
11.
To decorate: sift the icing sugar into a bowl and add just enough water to form a smooth, thick icing. Add a few drops of red food colouring and stir until smooth. Drizzle the icing over the top of each whoopie pie and leave to set.