Hidden Cherry Fairy Cakes

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Hidden Cherry Fairy Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
167
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie167 kcal(8 %)
Protein2.63 g(3 %)
Fat10.85 g(9 %)
Carbohydrates15.53 g(10 %)
Sugar added8.38 g(34 %)
Roughage0.9 g(3 %)
Vitamin A92.37 mg(11,546 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.17 mg(10 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.58 mg(5 %)
Vitamin B₆0.06 mg(4 %)
Folate16.36 μg(5 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.04 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0.75 mg(1 %)
Potassium58.5 mg(1 %)
Calcium67.11 mg(7 %)
Magnesium6.64 mg(2 %)
Iron0.46 mg(3 %)
Iodine10 μg(5 %)
Zinc0.15 mg(2 %)
Saturated fatty acids5.24 g
Cholesterol49.52 mg

Ingredients

for
12
Ingredients
0.333 cup self-rising flour (sifted)
2 teaspoons Baking powder
½ cup ground Pistachio
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
1 teaspoon Almond essence
24 Black Cherries (in syrup, drained)
How healthy are the main ingredients?
PistachioeggCherry

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, baking powder, ground pistachios, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide half the mixture between the paper cases and press 2 cherries into the top of each. Divide the rest of the mixture between the 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.
4.
Transfer the cakes to a wire rack and leave to cool completely. Pull away the tops of the cupcakes to reveal the cherries within.
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