Red Berry Cakes with Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
393
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 kcal | (19 %) | ||
| Protein | 3.24 g | (3 %) | ||
| Fat | 21.76 g | (19 %) | ||
| Carbohydrates | 47.19 g | (31 %) | ||
| Sugar added | 35.64 g | (143 %) | ||
| Roughage | 0.41 g | (1 %) |
more nutritional values
| Vitamin A | 213.7 mg | (26,713 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.88 mg | (16 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 37.08 μg | (12 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.21 μg | (0 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 28.67 mg | (1 %) | ||
| Calcium | 53.8 mg | (5 %) | ||
| Magnesium | 3.82 mg | (1 %) | ||
| Iron | 0.96 mg | (6 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.12 mg | (2 %) | ||
| Saturated fatty acids | 13.05 g | |||
| Cholesterol | 98.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter (softened)
- ⅔ cup superfine caster sugar
- 1 ¼ cups self-rising flour (sifted)
- 3 eggs (beaten)
- 2 tablespoons cocoa powder
- 12 Raspberries
- For the buttercream
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- 3 tablespoons thick Vanilla pudding
- vanilla extract
- To decorate
- 12 Raspberries
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.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases to half fill them. Place a raspberry on top and spoon more cake mixture on top.
4.
Bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and stir until smooth. Beat in the custard and vanilla.
6.
Spoon the mixture into a piping bag and pipe on top of the cakes. Place a raspberry on top of each cake.
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