Meringue Kiss and Buttercream Cakes

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Meringue Kiss and Buttercream Cakes
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Health Score:
Health Score
3,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
507
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie507 kcal(24 %)
Protein8.8 g(9 %)
Fat24.73 g(21 %)
Carbohydrates62.05 g(41 %)
Sugar added30.75 g(123 %)
Roughage0.57 g(2 %)
Vitamin A215.65 mg(26,956 %)
Vitamin D0.55 μg(3 %)
Vitamin E1.89 mg(16 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.98 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate31.37 μg(10 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C0 mg(0 %)
Potassium75.9 mg(2 %)
Calcium74.19 mg(7 %)
Magnesium19.17 mg(6 %)
Iron1.4 mg(9 %)
Iodine15.88 μg(8 %)
Zinc0.34 mg(4 %)
Saturated fatty acids14.82 g
Cholesterol98.65 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
cup
superfine caster sugar
1 cup
1 teaspoon
3
2 tablespoons
1 teaspoon
For the chocolate buttercream
½ cup
plain Chocolate (70% cocoa solids, chopped)
cup
2 cups
1 tablespoon
To decorate
12

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.
3.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tins for 5minutes, then place on a wire rack to cool completely.
4.
For the chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool slightly.
5.
Beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the melted chocolate and milk until creamy and smooth. Chill until the mixture is firm enough to pipe.
6.
Spoon the buttercream into a piping bag and pipe swirls on top of each cake. Place a mini meringue on top.