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Pink Berry Cakes

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Pink Berry Cakes
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
310
calories
Calories
0
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Ingredients

for
12
cupcakes
For the cupcakes
cup
0.333 cup
superfine caster sugar
2
1.333 cups
Berry (strawberries, raspberries, redcurrants, mashed to a pulp)
1 ¼ cups
¾ teaspoon
For the pink buttercream
2 ½ cups
0.333 cup
½ tablespoon
cream (18% fat)
3 tablespoons
Strawberry syrup (or raspberry syrup)
To decorate
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Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Whisk together the oil, sugar and eggs until smooth.
3.
Stir in the mashed berries until blended.
4.
Sift in the flour and bicarbonate of soda and gently fold into the mixture until incorporated.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the pink buttercream: beat the butter until soft. Sift in the icing sugar and beat in the cream until smooth. Gradually beat in the berry syrup until smooth and thick.
7.
Spoon into a piping bag and pipe on top of the cakes. Decorate with berries and mint leaves.

Health information

Exact nutritional values of this recipe  
Nutritions
1 cupcake contains
(Percentage of daily recommendation)
Calorie310 kcal(15 %)
Protein2.71 g(3 %)
Fat13.28 g(11 %)
Carbohydrates45.96 g(31 %)
Sugar added33.04 g(132 %)
Roughage0.89 g(3 %)
Vitamin A77.53 mg(9,691 %)
Vitamin D0.34 μg(2 %)
Vitamin E1.02 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.07 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate30.71 μg(10 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C4 mg(4 %)
Potassium16.65 mg(0 %)
Calcium10.11 mg(1 %)
Magnesium3.03 mg(1 %)
Iron0.84 mg(6 %)
Iodine10.09 μg(5 %)
Zinc0.1 mg(1 %)
Saturated fatty acids4.26 g
Cholesterol43.43 mg
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