Pink Almond Paste Cakes

0
Average: 0 (0 votes)
(0 votes)
Pink Almond Paste Cakes
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
492
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie492 kcal(23 %)
Protein5.44 g(6 %)
Fat25.95 g(22 %)
Carbohydrates62.07 g(41 %)
Sugar added27.95 g(112 %)
Roughage0 g(0 %)
Vitamin A179.03 mg(22,379 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.35 mg(11 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.07 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate32.85 μg(11 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C0 mg(0 %)
Potassium70.57 mg(2 %)
Calcium93.76 mg(9 %)
Magnesium26.56 mg(9 %)
Iron1.19 mg(8 %)
Iodine10 μg(5 %)
Zinc0.66 mg(8 %)
Saturated fatty acids11.34 g
Cholesterol76.67 mg

Ingredients

for
12
For the cupcakes
1 ¼ cups
1 pinch
½ cup
butter (softened)
½ cup
superfine caster sugar
2
1 teaspoon
For the buttercream
cup
2 cups
To decorate
12
How healthy are the main ingredients?
saltegg

Preparation steps

1.
For the cupcakes: Preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Put all the cake ingredients into a mixing bowl and beat until very smooth.
3.
Spoon into the paper cases and bake for 15-20 minutes until well risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the vanilla.
5.
Spoon into a piping bag with a star nozzle and pipe the buttercream around the edges of the cakes.
6.
Place a marzipan rose in the centre of each cake.