Individual Chopped Nut Cakes

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Individual Chopped Nut Cakes
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Health Score:
Health Score
4,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
481
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie481 kcal(23 %)
Protein5.07 g(5 %)
Fat30.79 g(27 %)
Carbohydrates48.05 g(32 %)
Sugar added24.69 g(99 %)
Roughage1.26 g(4 %)
Vitamin A162.5 mg(20,313 %)
Vitamin D0.35 μg(2 %)
Vitamin E4.2 mg(35 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.26 mg(11 %)
Vitamin B₆0.09 mg(6 %)
Folate37.07 μg(12 %)
Pantothenic acid0.25 mg(4 %)
Biotin8.64 μg(19 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0.72 mg(1 %)
Potassium191.82 mg(5 %)
Calcium91.09 mg(9 %)
Magnesium36.01 mg(12 %)
Iron2.3 mg(15 %)
Iodine12.08 μg(6 %)
Zinc0.6 mg(8 %)
Saturated fatty acids17.54 g
Cholesterol71.29 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
butter (softened)
½ cup
superfine caster sugar
cup
2 tablespoons
1 pinch
2
For the topping
½ cup
1 cup
1 ⅔ cups
1 tablespoon
cream (35% fat)
To decorate
1 cup
roasted, chopped Hazelnuts

Preparation steps

1.
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a 12 hole bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
4.
For the topping: beat together the butter and hazelnut spread until smooth and combined. Gradually sift in the icing sugar, beating until smooth. Beat in the cream.
5.
Spoon into a piping bag and pipe a generous swirl on top of each cake. Sprinkle with chopped hazlenuts