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Thick Caramel Cakes

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Thick Caramel Cakes
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
330
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein6.11 g(6 %)
Fat10.69 g(9 %)
Carbohydrates52.44 g(35 %)
Sugar added8.38 g(34 %)
Roughage0 g(0 %)
Vitamin A56.93 mg(7,116 %)
Vitamin D0.44 μg(2 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.33 mg(30 %)
Niacin1.46 mg(12 %)
Vitamin B₆0.02 mg(1 %)
Folate38.23 μg(13 %)
Pantothenic acid0.55 mg(9 %)
Biotin0.42 μg(1 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C1.32 mg(1 %)
Potassium215.85 mg(5 %)
Calcium191.74 mg(19 %)
Magnesium16.43 mg(5 %)
Iron0.91 mg(6 %)
Iodine8.12 μg(4 %)
Zinc0.57 mg(7 %)
Saturated fatty acids4.29 g
Cholesterol30.63 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ½ cups
½ cup
superfine caster sugar
2 teaspoons
1 pinch
1
egg (beaten)
cup
¼ cup
1 teaspoon
0.333 cup
For the topping
2 cups
dulce de leche (chilled)

Preparation steps

1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
3.
Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients with the butterscotch chips until combined.
4.
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.
5.
Spoon the dulce de leche generously on top of each cake and swirl with a knife.