Toffee and Dried Fruit Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
391
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this authorIngredients
for
12
- For the cupcakes
- 1.333 cups
- 2 teaspoons
- ½ teaspoon
- ¾ cup
superfine caster sugar
- ⅔ cup
- 2
- ⅔ cup
butter (melted)
- 1 teaspoon
- 2
chocolate toffee and peanut filled bar (sliced into 10-12 pieces, frozen)
- For the chocolate buttercream
- ½ cup
- 1 ¾ cups
- 0.333 cup
- 1 tablespoon
cream (48% fat)
- To decorate
-
lilac sugar sprinkles
-
freeze-dried Strawberries
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 10-12 muffin tins.
2.
Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.
3.
Whisk together the milk, eggs, butter and vanilla and pour into the dry ingredients. Stir until only just combined.
4.
Spoon into the tins to half fill them and place a chocolate bar slice on top of the mixture. Cover completely with more mixture.
5.
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.
6.
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.
7.
Spoon into a piping bag and pipe swirls on the cakes. Decorate with freeze-dried strawberries and sugar sprinkles.
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