Stone Fruit Individual Cakes

Name: Stone Fruit Individual Cakes
Total time: 50 min
Yield: 12
Ingredients: 0.333 cup unsalted butter; 0.75 cup sugar; 1 large egg (beaten); 0.5 teaspoon vanilla extract; 0.75 cup plain Yogurt; 1.25 cups All purpose flour; 0.75 teaspoon Baking powder; 0.75 teaspoon baking soda; 1 pinch salt; 1 large Peach (peeled, cored and diced); 0.5 cup unsalted butter; 2 cups powdered sugar; 2 tablespoons Peach Juice; 1 tablespoon cream (35% fat); 12 sliced Peaches

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Difficulty:

moderate

Difficulty

Preparation:

50 min.

Preparation

Calories:

372

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	372 kcal	(18 %)
Protein	3.99 g	(4 %)
Fat	14.61 g	(13 %)
Carbohydrates	59.16 g	(39 %)
Sugar added	32.14 g	(129 %)
Roughage	2.35 g	(8 %)

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more nutritional values

Vitamin A	184.41 mg	(23,051 %)
Vitamin D	0.19 μg	(1 %)
Vitamin E	2.01 mg	(17 %)
Vitamin B₁	0.15 mg	(15 %)
Vitamin B₂	0.18 mg	(16 %)
Niacin	2.68 mg	(22 %)
Vitamin B₆	0.05 mg	(4 %)
Folate	34.18 μg	(11 %)
Pantothenic acid	0.33 mg	(6 %)
Biotin	0.48 μg	(1 %)
Vitamin B₁₂	0.19 μg	(6 %)
Vitamin C	11.01 mg	(12 %)
Potassium	356.06 mg	(9 %)
Calcium	52.63 mg	(5 %)
Magnesium	18 mg	(6 %)
Iron	1.07 mg	(7 %)
Iodine	10.06 μg	(5 %)
Zinc	0.39 mg	(5 %)
Saturated fatty acids	8.7 g
Cholesterol	51.15 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cakes

For the cupcakes: 0.333 cup
unsalted butter; ¾ cup
sugar; 1
large egg (beaten); ½ teaspoon
vanilla extract; ¾ cup
plain Yogurt; 1 ¼ cups
All purpose flour; ¾ teaspoon
Baking powder; ¾ teaspoon
baking soda; 1 pinch
salt; 1
large Peach (peeled, cored and diced)

For the buttercream: ½ cup
unsalted butter; 2 cups
powdered sugar; 2 tablespoons
Peach Juice; 1 tablespoon
cream (35% fat)

To decorate: 12
sliced Peaches

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Preparation steps

For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until fluffy. Beat in the egg and vanilla.

Gently stir in the yoghurt until blended.

Sift in the dry ingredients and fold in gently. Fold in the diced peach

Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar and then beat until smooth. Beat in the peach juice and cream.

Spoon into a piping bag and pipe a swirl on top of each cake. Top with a peach slice.