Mini Coco-berry Layer Cakes

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Mini Coco-berry Layer Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
649
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie649 kcal(31 %)
Protein7.03 g(7 %)
Fat37.1 g(32 %)
Carbohydrates75.54 g(50 %)
Sugar added33.53 g(134 %)
Roughage1.24 g(4 %)
Vitamin A268.7 mg(33,588 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.73 mg(14 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.28 mg(25 %)
Niacin3.35 mg(28 %)
Vitamin B₆0.06 mg(4 %)
Folate72.07 μg(24 %)
Pantothenic acid0.45 mg(8 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C4.78 mg(5 %)
Potassium219.89 mg(5 %)
Calcium172.55 mg(17 %)
Magnesium28.89 mg(10 %)
Iron2.25 mg(15 %)
Iodine20.33 μg(10 %)
Zinc0.69 mg(9 %)
Saturated fatty acids25.75 g
Cholesterol100.02 mg

Ingredients

for
6
For the cupcakes
1.333 cups self-rising flour
1 teaspoon Baking powder
½ cup superfine caster sugar
cup Coconut milk
½ cup Shredded coconut
1 large egg (beaten)
½ cup unsalted butter (melted)
cup Raspberries
To decorate
2 large egg whites
¼ cup water
½ cup superfine caster sugar
powdered sugar (to dust)
cup double cream (lightly whipped)
6 tablespoons Raspberry jam (jelly)
How healthy are the main ingredients?
Coconut milkRaspberryegg

Preparation steps

1.
Preheat oven to 180°C (160 fan) | 350°F | gas 4. Line a 6-hole cupcake tin with paper cases and grease a 6-hole silicone cupcake mould.
2.
Place all of the cupcake ingredients, except the raspberries, into a bowl and mix well. Spoon the mixture into the cupcake cases and greased cupcake mould. Push two raspberries into each cupcake case, leaving the silicone cupcakes plain.
3.
Bake in the oven for 15 - 20 minutes or until golden and risen. Leave to cool on a wire rack. Remove the cupcakes without cases carefully to maintain shape.
4.
To make the meringue, beat the eggs whites with an electric whisk to medium-firm peaks. Dissolve the sugar in the water and bring to the boil. Pour the sugar syrup into the egg whites in a thin stream, beating continuously.
5.
Pipe the meringue onto the plain cupcakes and toast the tops lightly with a blowtorch.
6.
Spoon a little whipped cream and raspberry jam onto each raspberry cupcake and balance the meringue cupcakes on top.
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