Individual Piggy Cakes

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Individual Piggy Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
565
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie565 kcal(27 %)
Protein6.12 g(6 %)
Fat30 g(26 %)
Carbohydrates70.85 g(47 %)
Sugar added50.31 g(201 %)
Roughage0.59 g(2 %)
Vitamin A197.72 mg(24,715 %)
Vitamin D0.23 μg(1 %)
Vitamin E2.04 mg(17 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.18 mg(27 %)
Vitamin B₆0.07 mg(5 %)
Folate42.28 μg(14 %)
Pantothenic acid0.26 mg(4 %)
Biotin10.29 μg(23 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C0.91 mg(1 %)
Potassium168.06 mg(4 %)
Calcium102.37 mg(10 %)
Magnesium33.41 mg(11 %)
Iron1.6 mg(11 %)
Iodine6.17 μg(3 %)
Zinc0.58 mg(7 %)
Saturated fatty acids15.76 g
Cholesterol71.72 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ½ cups
2 teaspoons
cup
superfine caster sugar
1
egg (beaten)
1.333 cups
plain Yogurt
1 tablespoon
finely grated lemon zest
0.333 cup
butter (melted)
For the peanut buttercream
½ cup
1 cup
4 cups
4 tablespoons
0.333 cup
plain Chocolate (70% cocoa solids, melted)
To decorate
12
How healthy are the main ingredients?
eggYogurtPeanut butterChocolate

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a bun tin.
2.
Sift the flour and baking powder into a mixing bowl and stir in the sugar.
3.
In another bowl mix together the egg, yoghurt, lemon zest and melted butter. Stir into the dry ingredients until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the peanut buttercream: whisk the peanut butter and butter with an electric whisk until smooth. Add the sugar and whisk until fluffy. Whisk in the milk and chocolate until smooth and thick. Chill if the mixture is too thin.
6.
Spread the buttercream roughly on the cakes and place a sugar pig in the centre of each cake.