Kids' Bake-it-yourself Cream Cakes

0
Average: 0 (0 votes)
(0 votes)
Kids' Bake-it-yourself Cream Cakes
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
4,9 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
232
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie232 kcal(11 %)
Protein2.61 g(3 %)
Fat18.08 g(16 %)
Carbohydrates15.15 g(10 %)
Sugar added8.38 g(34 %)
Roughage0.44 g(1 %)
Vitamin A202.41 mg(25,301 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.36 mg(11 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.92 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate23.07 μg(8 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C1.95 mg(2 %)
Potassium47.22 mg(1 %)
Calcium45.18 mg(5 %)
Magnesium4.92 mg(2 %)
Iron0.4 mg(3 %)
Iodine14 μg(7 %)
Zinc0.15 mg(2 %)
Saturated fatty acids11.1 g
Cholesterol79.65 mg
Author of this recipe:

Ingredients

for
12
Ingredients
cup
cup
½ cup
superfine caster sugar
½ cup
butter (softened)
1 teaspoon
2
large eggs
To decorate
1.333 cups
double cream
How healthy are the main ingredients?
Raspberry
Product recommendation
Children's difficulty rating: challenging Top tip: Be careful not to over-whip the cream as it will thicken some more as you pipe it.

Preparation steps

1.
Ask an adult to preheat the oven to 190°C (170 fan) | 375°F | gas 5.
2.
Reserve 12 raspberries for decoration and mash the rest with a fork. Put them in a bowl with the other cake ingredients then beat the mixture with a wooden spoon while you count to 50.
3.
Fill 12 paper cases in a cupcake tray with the mixture then ask an adult to put the tray in the oven. After 15 minutes, they need to test the cakes with a skewer - if it comes out clean the cakes are done. Leave to cool completely.
4.
Whisk the cream until it holds its shape, then spoon it into a piping bag fitted with a large star nozzle.
5.
Pipe a swirl onto the cakes and top each one with a raspberry.
Tags