Vanilla Cakes in Teacups with Chocolate Glaze

0
Average: 0 (0 votes)
(0 votes)
Vanilla Cakes in Teacups with Chocolate Glaze
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
672
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie672 kcal(32 %)
Protein9.2 g(9 %)
Fat49.45 g(43 %)
Carbohydrates48.23 g(32 %)
Sugar added16.77 g(67 %)
Roughage0.5 g(2 %)
Vitamin A361.6 mg(45,200 %)
Vitamin D1.24 μg(6 %)
Vitamin E4.79 mg(40 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.16 mg(18 %)
Vitamin B₆0.03 mg(2 %)
Folate57.3 μg(19 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.41 μg(1 %)
Vitamin B₁₂0.79 μg(26 %)
Vitamin C0.09 mg(0 %)
Potassium273.03 mg(7 %)
Calcium121.81 mg(12 %)
Magnesium92.47 mg(31 %)
Iron5.04 mg(34 %)
Iodine32.25 μg(16 %)
Zinc1.26 mg(16 %)
Saturated fatty acids28.09 g
Cholesterol174.1 mg
Author of this recipe:

Ingredients

for
8
For the cupcakes
1 cup
butter (scant)
cup
4
1 teaspoon
1 ¼ cups
0.333 cup
2 teaspoons
1 pinch
For the topping
½ cup
cream (48% fat)
9 ounces
plain Dark chocolate (60% cocoa solids, chopped)
1 teaspoon
2 tablespoons
To decorate
How healthy are the main ingredients?
sugareggsalt

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 8-10 ovenproof teacups.
2.
Beat the butter and sugar in a mixing bowl until creamy.
3.
Gradually beat in the eggs and vanilla until blended. Stir in the flour, almonds, baking powder and salt until just combined.
4.
Spoon into the teacups and bake for 20-25 minutes until golden and risen. Cool in the teacups.
5.
For the topping: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the vanilla.
6.
Add the butter gradually and stir until blended. Allow to cool until thick.
7.
Spoon onto the cakes and decorate with chocolate curls and pearls. Leave to set.