Tick Tock Cake Bake

0
Average: 0 (0 votes)
(0 votes)
Tick Tock Cake Bake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
414
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie414 kcal(20 %)
Protein3.73 g(4 %)
Fat24.4 g(21 %)
Carbohydrates45.82 g(31 %)
Sugar added30.39 g(122 %)
Roughage0.33 g(1 %)
Vitamin A158.92 mg(19,865 %)
Vitamin D0.37 μg(2 %)
Vitamin E1.39 mg(12 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.81 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate20.98 μg(7 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.12 μg(0 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C0 mg(0 %)
Potassium152.33 mg(4 %)
Calcium45.01 mg(5 %)
Magnesium45.07 mg(15 %)
Iron3.2 mg(21 %)
Iodine10.58 μg(5 %)
Zinc0.7 mg(9 %)
Saturated fatty acids14.41 g
Cholesterol70.69 mg

Ingredients

for
12
Ingredients
cup self-rising flour (sifted)
¼ cup unsweetened cocoa powder (sifted)
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
cup Dark chocolate (minimum 60% cocoa solids, chopped)
To decorate
½ cup butter (softened)
2 ¼ cups powdered sugar
2 tablespoons milk
cup Dark chocolate (minimum 60% cocoa solids, chopped)
How healthy are the main ingredients?
egg

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, cocoa, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth. Fold in the chopped chocolate and divide the mixture between the paper cases.
3.
Transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick - if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
4.
To make the buttercream, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the milk, then whisk for 2 minutes or until smooth and well whipped. Spoon the buttercream onto the cakes and spread out with the back of the spoon.
5.
Melt the chocolate in a microwave or bain marie and pour into a piping bag fitted with a small plain nozzle. Pipe each cake with a chocolate number, 1 - 12, then arrange the cakes on a large serving plate and use 2 small spoons as the hands of the clock.