Vanilla Cakes in Teacups with Chocolate Glaze
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 672 kcal | (32 %) | ||
| Protein | 9.2 g | (9 %) | ||
| Fat | 49.45 g | (43 %) | ||
| Carbohydrates | 48.23 g | (32 %) | ||
| Sugar added | 16.77 g | (67 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 361.6 mg | (45,200 %) | ||
| Vitamin D | 1.24 μg | (6 %) | ||
| Vitamin E | 4.79 mg | (40 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 2.16 mg | (18 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 57.3 μg | (19 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 0.41 μg | (1 %) | ||
| Vitamin B₁₂ | 0.79 μg | (26 %) | ||
| Vitamin C | 0.09 mg | (0 %) | ||
| Potassium | 273.03 mg | (7 %) | ||
| Calcium | 121.81 mg | (12 %) | ||
| Magnesium | 92.47 mg | (31 %) | ||
| Iron | 5.04 mg | (34 %) | ||
| Iodine | 32.25 μg | (16 %) | ||
| Zinc | 1.26 mg | (16 %) | ||
| Saturated fatty acids | 28.09 g | |||
| Cholesterol | 174.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the cupcakes
- 1 cup butter (scant)
- ⅔ cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 0.333 cup Almond flour
- 2 teaspoons Baking powder
- 1 pinch salt
- For the topping
- ½ cup cream (48% fat)
- 9 ounces plain Dark chocolate (60% cocoa solids, chopped)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- To decorate
- Chocolate pearl
- Chocolate curl
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.
