Tropical Cupcake Squares

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Tropical Cupcake Squares
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
149
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie149 kcal(7 %)
Protein2.36 g(2 %)
Fat7.32 g(6 %)
Carbohydrates19.23 g(13 %)
Sugar added7.72 g(31 %)
Roughage0.4 g(1 %)
Vitamin A8.65 mg(1,081 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.91 mg(8 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.28 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate29.21 μg(10 %)
Pantothenic acid0.1 mg(2 %)
Biotin2.07 μg(5 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C0.02 mg(0 %)
Potassium50.96 mg(1 %)
Calcium69.18 mg(7 %)
Magnesium12.06 mg(4 %)
Iron0.79 mg(5 %)
Iodine3.72 μg(2 %)
Zinc0.23 mg(3 %)
Saturated fatty acids1.38 g
Cholesterol7.8 mg

Ingredients

for
24
Ingredients
1 large egg
½ cup sunflower oil
½ cup milk
2 tablespoons honey
2 ½ cups self-rising flour (sifted)
1 teaspoon Baking powder
¾ cup superfine caster sugar
½ cup ground almonds
½ cup Shredded coconut
How healthy are the main ingredients?
almondhoneyegg

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 24-hole silicone square mini muffin mould.
2.
Beat the egg in a jug with the oil, milk and honey until well mixed.
3.
Mix the flour, baking powder, sugar, ground almonds and coconut in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven 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.
5.
Suggested variation; try drizzling the cakes with a little plain white icing and topping with sweetened shredded coconut.
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