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Kids' Bake-it-yourself Fruity Cream Cakes

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Kids' Bake-it-yourself Fruity Cream Cakes
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
251
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie251 kcal(12 %)
Protein2.52 g(3 %)
Fat18.03 g(16 %)
Carbohydrates20.11 g(13 %)
Sugar added13.71 g(55 %)
Roughage0 g(0 %)
Vitamin A202.18 mg(25,273 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.88 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate21.63 μg(7 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C0.16 mg(0 %)
Potassium36.9 mg(1 %)
Calcium43.47 mg(4 %)
Magnesium3.42 mg(1 %)
Iron0.36 mg(2 %)
Iodine14 μg(7 %)
Zinc0.12 mg(2 %)
Saturated fatty acids11.1 g
Cholesterol79.65 mg
Author of this recipe:

Ingredients

for
12
Ingredients
cup
½ cup
superfine caster sugar
½ cup
butter (softened)
2
large eggs
1 teaspoon
To decorate
1.333 cups
double cream
0.333 cup
Product recommendation
Children's difficulty rating: medium Top tip: Try topping each cake with a whole fresh strawberry for an extra fruity taste.

Preparation steps

1.
Ask an adult to preheat the oven to 190°C (170 fan) | 375°F | gas 5.
2.
Measure the cake ingredients into a bowl then beat 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 pipe it onto the cakes.
5.
Drizzle with strawberry syrup and serve straight away.