Soft Cheese and Berry Cakes

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Soft Cheese and Berry Cakes
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Health Score:
Health Score
4,1 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
609
calories
Calories

Nutritional values

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(10 %)
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(6 %)
Saturated fatty acids18.41 g
Cholesterol108.4 mg
Author of this recipe:
How healthy are the main ingredients?
cinnamonPistachio

Ingredients

for
12
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

Preparation steps

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