Sweet Nut Caramel Cakes

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Sweet Nut Caramel Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
517
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie517 kcal(25 %)
Protein8.03 g(8 %)
Fat24.93 g(21 %)
Carbohydrates66.54 g(44 %)
Sugar added11.18 g(45 %)
Roughage0.34 g(1 %)
Vitamin A245.47 mg(30,684 %)
Vitamin D0.99 μg(5 %)
Vitamin E1.46 mg(12 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.41 mg(37 %)
Niacin2.25 mg(19 %)
Vitamin B₆0.04 mg(3 %)
Folate55.52 μg(19 %)
Pantothenic acid0.72 mg(12 %)
Biotin0.78 μg(2 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C1.5 mg(2 %)
Potassium260.14 mg(7 %)
Calcium231.71 mg(23 %)
Magnesium23.02 mg(8 %)
Iron1.2 mg(8 %)
Iodine16.34 μg(8 %)
Zinc0.83 mg(10 %)
Saturated fatty acids13.83 g
Cholesterol95.36 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
cup
superfine caster sugar
½ teaspoon
2
2 cups
½ cup
cup
soft Toffee (chopped)
3 tablespoons
chopped Pecan
For the topping
2 cups
dulce de leche (chilled)
To decorate
1.333 cups
cream (48% fat)
12
halved Pecan
edible gold Sugar glitter
How healthy are the main ingredients?
egg

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 muffin tin.
2.
Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy.
3.
Beat in the eggs one at a time, mixing well between each one. Add the flour and milk and mix gently until just incorporated. The mixture will be slightly lumpy.
4.
Spoon into the paper cases to half fill them. Add a few pieces of toffee and a few chopped pecans. Cover with the remaining mixture.
5.
Bake for about 20 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: spread dulce de leche on top of each cake.
7.
To decorate: whisk the cream until thick. Spoon into a piping bag and pipe whirls on each cake.
8.
Brush the pecan halves with lustre powder and place 1 in the centre of each cake.