Individual Mallow Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
646
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 646 kcal | (31 %) | ||
| Protein | 8.56 g | (9 %) | ||
| Fat | 33.05 g | (28 %) | ||
| Carbohydrates | 81.61 g | (54 %) | ||
| Sugar added | 18.86 g | (75 %) | ||
| Roughage | 0.33 g | (1 %) |
more nutritional values
| Vitamin A | 94.98 mg | (11,873 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 3.41 mg | (28 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 77.94 μg | (26 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 1.06 μg | (2 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 0.13 mg | (0 %) | ||
| Potassium | 268.07 mg | (7 %) | ||
| Calcium | 236.52 mg | (24 %) | ||
| Magnesium | 59.12 mg | (20 %) | ||
| Iron | 4.77 mg | (32 %) | ||
| Iodine | 18.23 μg | (9 %) | ||
| Zinc | 1.11 mg | (14 %) | ||
| Saturated fatty acids | 12.39 g | |||
| Cholesterol | 49.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
12
- For the cupcakes
- 2
large eggs
- ¾ cup
- 1.333 cups
- 3.333 cups
self-rising flour (sifted)
- 1 pinch
- 2 teaspoons
- 4 tablespoons
- 1 ⅛ cups
superfine caster sugar
- 4 tablespoons
- 36
mini Marshmallow
- For the glaze
- 1.333 cups
- ⅔ cup
cream (38% fat)
- To decorate
-
mini Marshmallow
- ⅔ cup
white chocolate (melted)
Preparation steps
1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Grease 12 deep muffin tins.
2.
Whisk together the eggs, oil and milk.
3.
Sift the flour, salt, baking powder and cocoa into a mixing bowl and stir in the sugar.
4.
Stir in the egg mixture and chocolate chips until just blended.
5.
Spoon into the tins to half fill them and place 3 mini marshmallows on top of the mixture. Cover completely with more mixture.
6.
Bake for about 20 minutes until risen and firm to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely
7.
For the glaze: melt the chocolate with the cream in a pan over a very low heat, stirring. Remove from the heat and allow to cool and thicken. Spoon over the cakes.
8.
Decorate with chocolate buttons and mini marshmallows and drizzle with white chocolate. Leave to set.
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