Pink Almond Paste Cakes

Name: Pink Almond Paste Cakes
Total time: 45 min
Yield: 12
Ingredients: 1.25 cups self-rising flour (sifted); 1 pinch salt; 0.5 cup butter (softened); 0.5 cup superfine caster sugar; 2 eggs; 1 teaspoon vanilla extract; 0.667 cup unsalted butter; 2 cups powdered sugar; vanilla extract; 12 Marzipan Rose

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Health Score:

3,5 / 10

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

Calories:

492

calories

Calories

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Nutritional values

1 cake contains
(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 %)

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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

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How healthy are the main ingredients?

salt egg

Ingredients

for

cakes

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

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Preparation steps

For the cupcakes: Preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.

Put all the cake ingredients into a mixing bowl and beat until very smooth.

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.

For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the vanilla.

Spoon into a piping bag with a star nozzle and pipe the buttercream around the edges of the cakes.

Place a marzipan rose in the centre of each cake.