Stone Fruit Individual Cakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
372
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- 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
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.
