Red Berry Fairy Cakes

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Red Berry Fairy Cakes
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Health Score:
Health Score
4,0 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
313
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie313 kcal(15 %)
Protein2.97 g(3 %)
Fat19.29 g(17 %)
Carbohydrates32.61 g(22 %)
Sugar added16.07 g(64 %)
Roughage0 g(0 %)
Vitamin A186.4 mg(23,300 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.35 mg(11 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.01 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate28.76 μg(10 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C0 mg(0 %)
Potassium34.77 mg(1 %)
Calcium74.59 mg(7 %)
Magnesium3.61 mg(1 %)
Iron0.56 mg(4 %)
Iodine10 μg(5 %)
Zinc0.15 mg(2 %)
Saturated fatty acids11.56 g
Cholesterol79.52 mg
Author of this recipe:
How healthy are the main ingredients?
egg

Ingredients

for
12
For the cakes
2
1 cup
1 teaspoon
cup
butter (softened)
cup
superfine caster sugar
For the cream cheese topping
¼ cup
cup
½ cup
½ teaspoon
To decorate
4 tablespoons
12

Preparation steps

1.
For the cakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place 10-12 paper cases in a bun tin.
2.
Put all the ingredients for the cakes into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.
5.
Spoon about 1 teaspoon of jam on top of each cake.
6.
For the cream cheese topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
7.
Spoon into a piping bag and pipe on top of each cake. Spoon into a piping bag and pipe swirls on top of the jam. Place a sugar flower in the centre of each cream swirl.
8.
Press the ‘wings’ into the cream and sift icing sugar over the top.