Pink Berry Cakes

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

Nutritional values

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

Ingredients

for
12
For the cupcakes
cup sunflower oil
0.333 cup superfine caster sugar
2 eggs
1.333 cups Berry (strawberries, raspberries, redcurrants, mashed to a pulp)
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
For the pink buttercream
2 ½ cups powdered sugar
0.333 cup unsalted butter
½ tablespoon cream (18% fat)
3 tablespoons Strawberry syrup (or raspberry syrup)
To decorate
Strawberries
Raspberries
Red currant
mint
How healthy are the main ingredients?
eggStrawberryRaspberrymint

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.