Individual Cakes with Choco-caramel
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 kcal | (11 %) | ||
| Protein | 2.03 g | (2 %) | ||
| Fat | 14.5 g | (13 %) | ||
| Carbohydrates | 25.64 g | (17 %) | ||
| Sugar added | 15.54 g | (62 %) | ||
| Roughage | 0.04 g | (0 %) |
more nutritional values
| Vitamin A | 101.05 mg | (12,631 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 0.57 mg | (5 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 0.75 mg | (6 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 15.04 μg | (5 %) | ||
| Pantothenic acid | 0.11 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 0.02 mg | (0 %) | ||
| Potassium | 83.46 mg | (2 %) | ||
| Calcium | 28.59 mg | (3 %) | ||
| Magnesium | 22.89 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3.94 μg | (2 %) | ||
| Zinc | 0.38 mg | (5 %) | ||
| Saturated fatty acids | 8.75 g | |||
| Cholesterol | 35.93 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
24
- For the cupcakes
- ⅔ cup
- ½ cup
- 0.333 cup
- 1 teaspoon
- 1 pinch
- 1
- 1.333 cups
- 1 teaspoon
- ½ teaspoon
- 1 tablespoon
- ⅜ cup
- For the buttercream
- ½ cup
superfine caster sugar
- 4 tablespoons
- ⅜ cup
cream (48% fat)
- 1 teaspoon
- ⅔ cup
- 1 ¾ cups
- To decorate
- 1
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Line 2 x 12 hole mini muffin tins with paper cases.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.
5.
Spoon into the paper cases and bake for about 15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: heat the sugar and water in a pan over a low heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, without stirring, until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (the caramel will splutter). Stir in the vanilla and set aside to cool completely.
7.
Beat the butter until soft, then gradually beat in the icing sugar until soft and smooth. Beat in the caramel until blended.
8.
Spoon into a piping bag and pipe swirls on top of the cakes. Decorate with pieces of caramel filled milk chocolate bar.
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