Individual Cakes with Fruit Centre
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
325
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 kcal | (15 %) | ||
| Protein | 3.63 g | (4 %) | ||
| Fat | 8.87 g | (8 %) | ||
| Carbohydrates | 59.78 g | (40 %) | ||
| Sugar added | 39.78 g | (159 %) | ||
| Roughage | 2.61 g | (9 %) |
more nutritional values
| Vitamin A | 102.13 mg | (12,766 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.15 mg | (10 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.62 mg | (14 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 45.38 μg | (15 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 0.18 μg | (0 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 16.69 mg | (18 %) | ||
| Potassium | 116.31 mg | (3 %) | ||
| Calcium | 91.43 mg | (9 %) | ||
| Magnesium | 14.1 mg | (5 %) | ||
| Iron | 1.39 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 5.02 g | |||
| Cholesterol | 49.52 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ⅔ cups
- 1.333 cups
light brown sugar
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
ground cinnamon
- ½ teaspoon
- 2
- 0.333 cup
golden light corn syrup
- ½ cup
butter (melted)
- ½ cup
hot water
- 12
- To decorate
- 1 cup
- 1 cup
- 12
Kumquat (thinly sliced)
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
3.
Beat together the eggs, syrup and butter until smooth. Stir into the dry ingredients.
4.
Add enough water to give a soft dropping consistency and stir well until combined.
5.
Spoon into the paper cases to half fill them and place a kumquat in the centre. Cover completely with mixture and bake for 20-25 minutes until golden and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
To decorate: heat the water and sugar in a pan and stir until the sugar dissolves. Add the kumquat slices and reduce the heat. Simmer for 15-20 minutes, until the kumquat slices are translucent. Remove from heat and let the kumquats cool in the syrup.
7.
Strain the kumquats and place a few slices on top of each cake.
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