Project Description

Cupcakes

Portions: 18 portions             Size of portion: 53 grams

EQUIVALENTS: 3 VEGETABLE AND 2 FAT

INGREDIENTS

1 packet of Sweet and Balance Cake Mix
160g (4 bars) Sweet and Balance Milk Chocolate with Praline filling
5 Limes
3 Lemons
50 g (½ teacup) hazelnuts
50 g (2/3 teacup) flaked almonds
90 ml (½ teacup ) olive oil
3 eggs
90 ml (½ teacup ) semi skimmed milk, 1.5% fat

PREPARATION

Prepare Sweet and Balance Cake Mix according to the instructions on the packet, adding zest and juice of the limes and lemons. Break 2 bars of Sweet and Balance Milk Chocolate with Praline filling into small pieces and crush the hazelnuts. Add the pieces of chocolate, the hazelnuts and the almond flakes to the cake mixture (if you want, keep some almond flakes back for decoration). Empty the mix into a No 30 narrow cake tin and bake according to the instructions on the packet. Melt the other 2 bars of Sweet and Balance Milk Chocolate with Praline filling in a bain marie and spread the melted chocolate on the top of the baked cake. Optionally, garnish with the remaining almond flakes.

NUTRITIONAL INFORMATION

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