Walnut and Chocolate Individual Cakes

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Walnut and Chocolate Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
539
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie539 kcal(26 %)
Protein5.18 g(5 %)
Fat32.38 g(28 %)
Carbohydrates60.74 g(40 %)
Sugar added31.49 g(126 %)
Roughage0.22 g(1 %)
Vitamin A184.98 mg(23,123 %)
Vitamin D0.48 μg(2 %)
Vitamin E1.51 mg(13 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.59 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate34.02 μg(11 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C0 mg(0 %)
Potassium202.28 mg(5 %)
Calcium62.54 mg(6 %)
Magnesium57.14 mg(19 %)
Iron3 mg(20 %)
Iodine12.63 μg(6 %)
Zinc0.91 mg(11 %)
Saturated fatty acids18.3 g
Cholesterol78.24 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
0.333 cup
superfine caster sugar
2 tablespoons
2
1 ¼ cups
1 teaspoon
1 pinch
½ cup
1 ¼ cups
For the buttercream
cup
2 ½ cups
0.333 cup
finely chopped Walnut
1 tablespoon
To decorate
1 cup
chopped Chocolate (70% cocoa solids)
How healthy are the main ingredients?
eggsaltWalnutChocolate

Preparation steps

1.
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and both sugars in a mixing bowl until light and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
4.
Sift in the dry ingredients and gently stir into the mixture. Stir in the milk and chocolate chips.
5.
Spoon the mixture into the paper cases. Bake for about 25 minutes, until golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: beat the butter until soft. Gradually sift in the icing sugar and beat well. Stir in the walnuts and milk.
7.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with chopped chocolate.
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