Butterfly Buns

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Butterfly Buns
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
219
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie219 kcal(10 %)
Protein2.56 g(3 %)
Fat13.86 g(12 %)
Carbohydrates21.19 g(14 %)
Sugar added8.38 g(34 %)
Roughage0 g(0 %)
Vitamin A153.56 mg(19,195 %)
Vitamin D0.57 μg(3 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.02 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate28.7 μg(10 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C0.68 mg(1 %)
Potassium34.78 mg(1 %)
Calcium60.06 mg(6 %)
Magnesium3.54 mg(1 %)
Iron0.56 mg(4 %)
Iodine12.25 μg(6 %)
Zinc0.11 mg(1 %)
Saturated fatty acids8.42 g
Cholesterol66.47 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2
1 cup
½ teaspoon
½ cup
butter (softened)
½ cup
superfine caster sugar
To decorate
¾ cup
cream (35% fat)
4 tablespoons
black currant Jam
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4.. Place paper cases in a 12 hole bun tin.
2.
Put all the ingredients for the cakes into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool on a wire rack.
4.
Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.
5.
To decorate: whisk the cream until thick but not stiff. Spoon into a piping bag. Pipe a swirl onto each cake. Place a teaspoon of jam in the centre of the cream.
6.
Press the ‘wings’ into the cream and sift over a little icing sugar.
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