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Kids' Bake-it-yourself Indulgence Cakes

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Kids' Bake-it-yourself Indulgence Cakes
268
calories
Calories
0
Print
easy
Difficulty
1 hr
Preparation
Nutritions
1 cupcake contains
Fat20.1 g
Saturated Fat Acids11.94 g
Protein3.13 g
Roughage0.33 g
Sugar added8.38 g
Calorie268
Carbohydrates/g18.39
Cholesterol/mg80.02
Vitamin A/mg202.34
Vitamin D/μg0.76
Vitamin E/mg1.32
Vitamin B₁/mg0.05
Vitamin B₂/mg0.13
Niacin/mg0.89
Vitamin B₆/mg0.01
Folate/μg21.76
Pantothenic acid/mg0.18
Biotin/μg0.45
Vitamin B₁₂/μg0.28
Vitamin C/mg0.17
Potassium/mg41.97
Calcium/mg50.33
Magnesium/mg3.63
Iron/mg0.96
Iodine/μg14
Zinc/mg0.13
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 12 cupcakes
cup
¼ cup
unsweetened cocoa powder (sifted)
½ cup
superfine caster sugar
½ cup
butter (softened)
2
large eggs
1 teaspoon
To decorate
1.333 cups
double cream
2 tablespoons
2 tablespoons
Dark chocolate Sprinkles
12
mini, milk chocolate buttons
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Product recommendation

Difficulty rating: challenging Top tip: Try adding 50 g of chocolate chips to the cake mixture for an extra chocolaty taste.

Preparation

Preparation steps

Step 1/5
Ask an adult to preheat the oven to 190°C (170 fan) | 375°F | gas 5.
Step 2/5
Put the cake ingredients in a bowl and beat together with a wooden spoon while you count to 50 for a really fluffy batter.
Step 3/5
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.
Step 4/5
Whisk the cream until it holds its shape, then spoon it into a piping bag fitted with a large star nozzle.
Step 5/5
Pipe a swirl onto the cakes and scatter over the chocolate flakes and sprinkles before finishing each one with a mini chocolate button.

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