Project Description

Cupcakes

Portions: 24 portions       Size of portion: 55 grams

EQUIVALENTS 1 EQUIVALENT STARCH AND 1 EQUIVALENT FAT

INGREDIENTS

1 packet of Sweet and Balance Cake Mix
1 packet of Sweet and Balance Mix for Creme Patissiere vanilla flavour
100 g (5 tablespoons) Sweet and Balance Strawberry Jam
90 ml (½ teacup ) olive oil
3 eggs
490 ml (2 ½ teacup) semi-skimmed milk 1.5% fat
50g (½ teacup) shelled almonds
50g (½ teacup) hazelnuts
50g (1/3 teacup) shelled pistachio nuts
1 clove of fresh vanilla

PREPARATION

Prepare the Sweet and Balance Cake Mix according to the instructions on the packet, adding fresh vanilla. Roast the nuts in the oven until golden brown and then cool, crush them, pour them into the cake mix and mix lightly (if you want, keep some for decoration). Empty half of the dough into a round 24-26 cm diameter cake tin or into a rectangular 18cm x 18cm cake tin and bake according to the instructions on the packet. Prepare the Sweet and Balance Mix for Creme Patissiere vanilla flavour according to the instructions on the packet, using milk. Take the cake out of the tin and cut it in half horizontally. Spread the Sweet and Balance Strawberry Jam and half of the confectioners cream on one half of the cake, and place the other half of the cake on top. Spread the rest of the confectioners cream on top and garnish with the nuts.

NUTRITIONAL INFORMATION

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