Stone Fruit Gourmet Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
379
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 kcal | (18 %) | ||
| Protein | 4.01 g | (4 %) | ||
| Fat | 23.28 g | (20 %) | ||
| Carbohydrates | 38.51 g | (26 %) | ||
| Sugar added | 25.51 g | (102 %) | ||
| Roughage | 0.75 g | (3 %) |
more nutritional values
| Vitamin A | 212.99 mg | (26,624 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.99 mg | (25 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 0.94 mg | (8 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 31.34 μg | (10 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 0.43 mg | (0 %) | ||
| Potassium | 26.05 mg | (1 %) | ||
| Calcium | 79.75 mg | (8 %) | ||
| Magnesium | 16.33 mg | (5 %) | ||
| Iron | 0.74 mg | (5 %) | ||
| Iodine | 16.04 μg | (8 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 12.76 g | |||
| Cholesterol | 97.03 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- ⅔ cup superfine caster sugar
- 1 cup self-rising flour (sifted)
- 3 eggs
- 1 teaspoon Baking powder
- ½ cup Almond flour
- 1 tablespoon milk
- For the topping
- 1 cup Cherries (pitted and sliced)
- 4 tablespoons Cherry brandy
- 4 tablespoons cream (18% fat)
- 2 tablespoons caster sugar
- ½ cup unsalted butter
- 1 ¼ cups powdered sugar
- pink Food coloring
- To decorate
- pink Decorative sugar crystals
- Candied cherry (sliced)
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Beat the butter in a mixing bowl until very soft. Beat in the remaining ingredients and beat well until smooth.
3.
Spoon the mixture into the tins and bake for 15-20 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the topping: place the cherries, sugar and half the cherry brandy in a pan over a low heat. Stir until the sugar has dissolved, then simmer gently for 5 minutes. Mash with a fork and cook for 2 minutes.
5.
Remove from the heat and press through a sieve into a bowl. Add the butter, cream, icing sugar, remaining cherry brandy and colouring and beat well until smooth. Chill until firm.
6.
Slice the tops off the cakes.
7.
Spoon the topping into a piping bag and pipe on top of the cakes. Sprinkle with sparkling sugar and decorate with a glace cherry slice.
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