Swirly Berry Cakes with Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 kcal | (14 %) | ||
| Protein | 4.11 g | (4 %) | ||
| Fat | 21.3 g | (18 %) | ||
| Carbohydrates | 24.3 g | (16 %) | ||
| Sugar added | 12.41 g | (50 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 239.24 mg | (29,905 %) | ||
| Vitamin D | 0.99 μg | (5 %) | ||
| Vitamin E | 1.83 mg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.42 mg | (12 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 38.02 μg | (13 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.68 μg | (2 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1.16 mg | (1 %) | ||
| Potassium | 57.2 mg | (1 %) | ||
| Calcium | 71.46 mg | (7 %) | ||
| Magnesium | 5.94 mg | (2 %) | ||
| Iron | 1.12 mg | (7 %) | ||
| Iodine | 20.17 μg | (10 %) | ||
| Zinc | 0.19 mg | (2 %) | ||
| Saturated fatty acids | 12.88 g | |||
| Cholesterol | 101.54 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter (softened)
- ⅔ cup superfine caster sugar
- 1 ¼ cups self-rising flour (sifted)
- 3 eggs
- ¼ cup warm milk
- 3 tablespoons cocoa powder
- 24 Raspberries
- For the topping
- 1.333 cups cream (48% fat)
- 2 tablespoons powdered sugar
- vanilla extract
- To decorate
- pink Decorative sugar crystals
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.
