Toffee and Dried Fruit Cakes

Name: Toffee and Dried Fruit Cakes
Total time: 55 min
Yield: 12
Ingredients: 1.333 cups All purpose flour; 2 teaspoons Baking powder; 0.5 teaspoon salt; 0.75 cup superfine caster sugar; 0.667 cup milk; 2 eggs; 0.667 cup butter (melted); 1 teaspoon vanilla extract; 2 chocolate toffee and peanut filled bar (sliced into 10-12 pieces, frozen); 0.5 cup unsalted butter; 1.75 cups powdered sugar; 0.333 cup cocoa powder; 1 tablespoon cream (48% fat); lilac sugar sprinkles; freeze-dried Strawberries

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

391

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	391 kcal	(19 %)
Protein	3.86 g	(4 %)
Fat	21.67 g	(19 %)
Carbohydrates	46.11 g	(31 %)
Sugar added	29.69 g	(119 %)
Roughage	0.45 g	(2 %)

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more nutritional values

Vitamin A	193.98 mg	(24,248 %)
Vitamin D	0.53 μg	(3 %)
Vitamin E	1.4 mg	(12 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.15 mg	(14 %)
Niacin	1.28 mg	(11 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	33.47 μg	(11 %)
Pantothenic acid	0.14 mg	(2 %)
Biotin	0.42 μg	(1 %)
Vitamin B₁₂	0.31 μg	(10 %)
Vitamin C	0.21 mg	(0 %)
Potassium	40.54 mg	(1 %)
Calcium	75.65 mg	(8 %)
Magnesium	5.19 mg	(2 %)
Iron	1.62 mg	(11 %)
Iodine	13.31 μg	(7 %)
Zinc	0.17 mg	(2 %)
Saturated fatty acids	12.88 g
Cholesterol	80.27 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 1.333 cups
All purpose flour; 2 teaspoons
Baking powder; ½ teaspoon
salt; ¾ cup
superfine caster sugar; ⅔ cup
milk; 2
eggs; ⅔ cup
butter (melted); 1 teaspoon
vanilla extract; 2
chocolate toffee and peanut filled bar (sliced into 10-12 pieces, frozen)

For the chocolate buttercream: ½ cup
unsalted butter; 1 ¾ cups
powdered sugar; 0.333 cup
cocoa powder; 1 tablespoon
cream (48% fat)

To decorate: lilac sugar sprinkles; freeze-dried Strawberries

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 10-12 muffin tins.

Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.

Whisk together the milk, eggs, butter and vanilla and pour into the dry ingredients. Stir until only just combined.

Spoon into the tins to half fill them and place a chocolate bar slice on top of the mixture. Cover completely with more mixture.

Bake for 10-15 minutes until risen and firm to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.

For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth. Gradually beat in the cream until spreadable.

Spoon into a piping bag and pipe swirls on the cakes. Decorate with freeze-dried strawberries and sugar sprinkles.