Swirly Berry Cakes with Topping

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Swirly Berry Cakes with Topping
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
303
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie303 kcal(14 %)
Protein4.11 g(4 %)
Fat21.3 g(18 %)
Carbohydrates24.3 g(16 %)
Sugar added12.41 g(50 %)
Roughage0.5 g(2 %)
Vitamin A239.24 mg(29,905 %)
Vitamin D0.99 μg(5 %)
Vitamin E1.83 mg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.42 mg(12 %)
Vitamin B₆0.02 mg(1 %)
Folate38.02 μg(13 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C1.16 mg(1 %)
Potassium57.2 mg(1 %)
Calcium71.46 mg(7 %)
Magnesium5.94 mg(2 %)
Iron1.12 mg(7 %)
Iodine20.17 μg(10 %)
Zinc0.19 mg(2 %)
Saturated fatty acids12.88 g
Cholesterol101.54 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
butter (softened)
cup
superfine caster sugar
1 ¼ cups
3
¼ cup
warm milk
3 tablespoons
24
For the topping
1.333 cups
cream (48% fat)
2 tablespoons
To decorate
How healthy are the main ingredients?
eggRaspberry

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.
Put the butter, sugar, flour, eggs and milk in a mixing bowl and whisk with an electric whisk for 1 minute. Alternatively beat with a wooden spoon for 2 minutes until well blended.
3.
Divide the mixture between 2 bowls and stir the cocoa powder into one of the mixtures.
4.
Spoon a little plain mixture to cover the base of the paper cases and place a raspberry on either side. Spoon in the remaining plain mixture, alternately with the cocoa mixture, finishing with plain mixture.
5.
Bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes in the tins, then place on a wire rack to cool completely.
6.
For the topping: whisk together all the ingredients until thick.
7.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with sparkling sugar.