Nutty Drizzle Cakes

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Nutty Drizzle Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
244
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie244 kcal(12 %)
Protein3.57 g(4 %)
Fat16.56 g(14 %)
Carbohydrates22.15 g(15 %)
Sugar added16.44 g(66 %)
Roughage1.16 g(4 %)
Vitamin A91.98 mg(11,498 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.44 mg(12 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.04 mg(3 %)
Folate20.76 μg(7 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.04 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0.05 mg(0 %)
Potassium102.97 mg(3 %)
Calcium36.2 mg(4 %)
Magnesium23.63 mg(8 %)
Iron0.47 mg(3 %)
Iodine10 μg(5 %)
Zinc0.75 mg(9 %)
Saturated fatty acids5.86 g
Cholesterol49.52 mg

Ingredients

for
12
Ingredients
0.333 cup self-rising flour (sifted)
½ cup mixed Nut
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
cup Pecan (chopped)
½ cup Maple syrup
How healthy are the main ingredients?
Maple syrupegg
Product recommendation
Suggested variations; for an extra thick topping, boil the syrup for 3 minutes and leave to cool completely before topping the cakes.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, ground pecans, sugar, butter, eggs and chopped pecans in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
4.
Leave the cakes to cool completely, then pour over the maple syrup.
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