Small Cakes Topped with Fondant

0
Average: 0 (0 votes)
(0 votes)
Small Cakes Topped with Fondant
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
3,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
296
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie296 kcal(14 %)
Protein2.39 g(2 %)
Fat11.57 g(10 %)
Carbohydrates45.36 g(30 %)
Sugar added8.38 g(34 %)
Roughage0 g(0 %)
Vitamin A121.81 mg(15,226 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.14 mg(10 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.62 mg(5 %)
Vitamin B₆0.01 mg(1 %)
Folate21.45 μg(7 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C0.04 mg(0 %)
Potassium68.77 mg(2 %)
Calcium39.96 mg(4 %)
Magnesium10.35 mg(3 %)
Iron0.59 mg(4 %)
Iodine10 μg(5 %)
Zinc0.22 mg(3 %)
Saturated fatty acids6.93 g
Cholesterol57.44 mg
Author of this recipe:
How healthy are the main ingredients?
egg

Ingredients

for
12
Ingredients
cup
½ cup
superfine caster sugar
½ cup
butter (softened)
2
large eggs
1 teaspoon
To decorate
2 cups
Product recommendation
Suggested variation; cut large individual petals out of the fondant icing and attach them to the top of the cakes with a little buttercream for 3D flower cupcakes.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely, then remove the wrappers.
4.
Knead the fondant icing until pliable. Dust your work surface with a little icing sugar and roll out the fondant icing. Use a small flower-shaped cutter to cut out flowers for half of the cakes.
5.
Use a round scallop-edged cutter to cut tops for the other half of the cakes and press a pattern into the top using a sugar craft mould. Alternatively you can score in your own design with the end of a knitting needle.
6.
Transfer the flowers carefully to the top of the cakes.