0
Print

Soft Cheese and Berry Cakes

0
Average: 0 (0 votes)
(0 votes)
Soft Cheese and Berry Cakes
609
calories
Calories
0
Print
easy
Difficulty
45 min.
Preparation
Nutritions
Fat42.07 g
Saturated Fat Acids18.41 g
Protein8.3 g
Roughage1.47 g
Sugar added35.28 g
Calorie609
1 cake contains
Calories609
Protein/g8.3
Fat/g42.07
Saturated fatty acids/g18.41
Carbohydrates/g53.82
Added sugar/g35.28
Roughage/g1.47
Cholesterol/mg108.4
Vitamin A/mg243.71
Vitamin D/μg0.6
Vitamin E/mg1.51
Vitamin B₁/mg0.21
Vitamin B₂/mg0.2
Niacin/mg2.06
Vitamin B₆/mg0.14
Folate/μg42.68
Pantothenic acid/mg0.23
Biotin/μg0.55
Vitamin B₁₂/μg0.32
Vitamin C/mg1.51
Potassium/mg161.49
Calcium/mg141.35
Magnesium/mg18
Iron/mg1.3
Iodine/μg14.68
Zinc/mg0.46

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 12 cakes
For the cupcakes
1 ½ cups
2 teaspoons
1 teaspoon
ground cinnamon
½ cup
2
cup
1 cup
cup
For the mascarpone cream
¾ cup
2 ¾ cups
1 cup
0.333 cup
To decorate
1 cup
chopped Pistachio
print shopping list

Preparation steps

Step 1/9
For the cupcakes: Preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12-hole bun tin.
Step 2/9
Sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the sugar.
Step 3/9
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
Step 4/9
Stir into the dry ingredients until just blended. Gently stir in the blueberries.
Step 5/9
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Step 6/9
For the mascarpone cream: beat the butter until soft, then sift in the sugar. Gradually beat in the mascarpone until smooth and creamy.
Step 7/9
Press the blueberries through a sieve into the mixture and beat well.
Step 8/9
Spoon into a piping bag and pipe a swirl on each cake.
Step 9/9
Decorate with blueberries and scatter over the pistachios.

Add comment