Red Berry Cakes with Topping

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Red Berry Cakes with Topping
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
393
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie393 kcal(19 %)
Protein3.24 g(3 %)
Fat21.76 g(19 %)
Carbohydrates47.19 g(31 %)
Sugar added35.64 g(143 %)
Roughage0.41 g(1 %)
Vitamin A213.7 mg(26,713 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.88 mg(16 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate37.08 μg(12 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C1 mg(1 %)
Potassium28.67 mg(1 %)
Calcium53.8 mg(5 %)
Magnesium3.82 mg(1 %)
Iron0.96 mg(6 %)
Iodine15 μg(8 %)
Zinc0.12 mg(2 %)
Saturated fatty acids13.05 g
Cholesterol98.05 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
butter (softened)
cup
superfine caster sugar
1 ¼ cups
3
eggs (beaten)
2 tablespoons
12
For the buttercream
cup
2 ½ cups
3 tablespoons
To decorate
12
How healthy are the main ingredients?
Raspberry

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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