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Soft Cheese and Berry Cakes

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Soft Cheese and Berry Cakes
609
calories
Calories
0
Print
easy
Difficulty
45 min.
Preparation
Nutritions
1 cake contains
(Percentage of daily recommendation)
Calorie609 kcal(29 %)
Protein8.3 g(8 %)
Fat42.07 g(36 %)
Carbohydrates53.82 g(36 %)
Sugar added35.28 g(141 %)
Roughage1.47 g(5 %)
Vitamin A243.71 mg(30,464 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.51 mg(13 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.06 mg(17 %)
Vitamin B₆0.14 mg(12 %)
Folate42.68 μg(14 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.55 μg(1 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C1.51 mg(2 %)
Potassium161.49 mg(4 %)
Calcium141.35 mg(14 %)
Magnesium18 mg(6 %)
Iron1.3 mg(9 %)
Iodine14.68 μg(7 %)
Zinc0.46 mg(7 %)
Saturated fatty acids18.41 g
Cholesterol108.4 mg
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
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Preparation

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.

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