Mini Ice-cream Cakes

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Mini Ice-cream Cakes
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Health Score:
Health Score
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
204
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie204 kcal(10 %)
Protein4.21 g(4 %)
Fat8.14 g(7 %)
Carbohydrates28.86 g(19 %)
Sugar added0 g(0 %)
Roughage0.25 g(1 %)
Vitamin A75.7 mg(9,463 %)
Vitamin D0.22 μg(1 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.83 mg(15 %)
Vitamin B₆0.02 mg(1 %)
Folate35.42 μg(12 %)
Pantothenic acid0.29 mg(5 %)
Biotin1.27 μg(3 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C1.66 mg(2 %)
Potassium124.97 mg(3 %)
Calcium114.17 mg(11 %)
Magnesium12.58 mg(4 %)
Iron0.94 mg(6 %)
Iodine26.39 μg(13 %)
Zinc0.39 mg(5 %)
Saturated fatty acids4.73 g
Cholesterol36.8 mg
Author of this recipe:
How healthy are the main ingredients?
Raspberry

Ingredients

for
12
For the muffins
¾ cup
1 cup
1
½ teaspoon
0.333 cup
butter (softened)
1 ½ teaspoons
For the decoration
12
sugar cone
24

Preparation steps

1.
For the muffins: heat the oven to 180C, 350F, gas 4. Grease a 12 hole muffin tin.
2.
Put all the ingredients for the muffins in a mixing bowl and beat with an electric whisk for 2-3 minutes until pale and fluffy.
3.
Spoon into the muffin tins and bake for 15-18 minutes until springy to the touch and golden. Cool in the tins for 5 minutes, then remove and cool on a wire rack.
4.
To decorate: cut the ice cream blocks into 12 slices. Place a vanilla slice on each muffin and a raspberry ice cream slice on top. Attach a sugar cone in the top and decorate with raspberries. Serve immediately.