Pink Almond Paste Cakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
492
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 kcal | (23 %) | ||
| Protein | 5.44 g | (6 %) | ||
| Fat | 25.95 g | (22 %) | ||
| Carbohydrates | 62.07 g | (41 %) | ||
| Sugar added | 27.95 g | (112 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 179.03 mg | (22,379 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.35 mg | (11 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.07 mg | (9 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 32.85 μg | (11 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 0.14 μg | (0 %) | ||
| Vitamin B₁₂ | 0.25 μg | (8 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 70.57 mg | (2 %) | ||
| Calcium | 93.76 mg | (9 %) | ||
| Magnesium | 26.56 mg | (9 %) | ||
| Iron | 1.19 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.66 mg | (8 %) | ||
| Saturated fatty acids | 11.34 g | |||
| Cholesterol | 76.67 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups self-rising flour (sifted)
- 1 pinch salt
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- For the buttercream
- ⅔ cup unsalted butter
- 2 cups powdered sugar
- vanilla extract
- To decorate
- 12 Marzipan Rose
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.
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