Stone Fruit Individual Cakes

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Stone Fruit Individual Cakes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
372
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein3.99 g(4 %)
Fat14.61 g(13 %)
Carbohydrates59.16 g(39 %)
Sugar added32.14 g(129 %)
Roughage2.35 g(8 %)
Vitamin A184.41 mg(23,051 %)
Vitamin D0.19 μg(1 %)
Vitamin E2.01 mg(17 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.68 mg(22 %)
Vitamin B₆0.05 mg(4 %)
Folate34.18 μg(11 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.48 μg(1 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C11.01 mg(12 %)
Potassium356.06 mg(9 %)
Calcium52.63 mg(5 %)
Magnesium18 mg(6 %)
Iron1.07 mg(7 %)
Iodine10.06 μg(5 %)
Zinc0.39 mg(5 %)
Saturated fatty acids8.7 g
Cholesterol51.15 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
0.333 cup
¾ cup
1
large egg (beaten)
½ teaspoon
¾ cup
plain Yogurt
1 ¼ cups
¾ teaspoon
¾ teaspoon
1 pinch
1
large Peach (peeled, cored and diced)
For the buttercream
½ cup
2 cups
2 tablespoons
1 tablespoon
cream (35% fat)
To decorate
12
sliced Peaches
How healthy are the main ingredients?
sugareggYogurtsaltPeachPeach

Preparation steps

1.
For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until fluffy. Beat in the egg and vanilla.
3.
Gently stir in the yoghurt until blended.
4.
Sift in the dry ingredients and fold in gently. Fold in the diced peach
5.
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.
6.
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.
7.
Spoon into a piping bag and pipe a swirl on top of each cake. Top with a peach slice.