Swirly Berry Cakes with Topping

Name: Swirly Berry Cakes with Topping
Total time: 55 min
Yield: 12
Ingredients: 0.667 cup butter (softened); 0.667 cup superfine caster sugar; 1.25 cups self-rising flour (sifted); 3 eggs; 0.25 cup warm milk; 3 tablespoons cocoa powder; 24 Raspberries; 1.333 cups cream (48% fat); 2 tablespoons powdered sugar; vanilla extract; pink Decorative sugar crystals

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

303

calories

Calories

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Nutritional values

1 cupcake contains
(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 %)

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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

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Ingredients

for

cupcakes

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

How healthy are the main ingredients?

egg Raspberry

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

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.

Divide the mixture between 2 bowls and stir the cocoa powder into one of the mixtures.

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.

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.

For the topping: whisk together all the ingredients until thick.

Spoon into a piping bag and pipe on top of the cakes. Sprinkle with sparkling sugar.