Individual Teacup Cakes

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Individual Teacup Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
418
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie418 kcal(20 %)
Protein5.76 g(6 %)
Fat30.4 g(26 %)
Carbohydrates31.51 g(21 %)
Sugar added12.57 g(50 %)
Roughage0.62 g(2 %)
Vitamin A265.45 mg(33,181 %)
Vitamin D0.99 μg(5 %)
Vitamin E3.49 mg(29 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate38.53 μg(13 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.41 μg(1 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C0.12 mg(0 %)
Potassium37.92 mg(1 %)
Calcium90.35 mg(9 %)
Magnesium18.19 mg(6 %)
Iron1.15 mg(8 %)
Iodine23 μg(12 %)
Zinc0.16 mg(2 %)
Saturated fatty acids16.02 g
Cholesterol121.64 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1
1 cup
butter (softened)
¾ cup
4
1 ¼ cups
½ cup
2 teaspoons
1 pinch
For the topping
1 cup
cream (chilled)
½ cup
Preparation

Kitchen utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Garlic press

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 small ovenproof ramekins.
2.
Slit the vanilla pod lengthwise and scrape out the paste. Beat with the butter and sugar in a mixing bowl until creamy.
3.
Gradually beat in the eggs until blended. Stir in the flour, almonds, baking powder and salt until just combined.
4.
Spoon into the ramekins and bake for about 25 minutes until golden and risen. Cool in the ramekins.
5.
For the topping: whisk the cream with the Nutella until thick. Spoon over the cakes.
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