Butterfly Buns
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
219
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 kcal | (10 %) | ||
| Protein | 2.56 g | (3 %) | ||
| Fat | 13.86 g | (12 %) | ||
| Carbohydrates | 21.19 g | (14 %) | ||
| Sugar added | 8.38 g | (34 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 153.56 mg | (19,195 %) | ||
| Vitamin D | 0.57 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.02 mg | (9 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 28.7 μg | (10 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 0.32 μg | (1 %) | ||
| Vitamin B₁₂ | 0.25 μg | (8 %) | ||
| Vitamin C | 0.68 mg | (1 %) | ||
| Potassium | 34.78 mg | (1 %) | ||
| Calcium | 60.06 mg | (6 %) | ||
| Magnesium | 3.54 mg | (1 %) | ||
| Iron | 0.56 mg | (4 %) | ||
| Iodine | 12.25 μg | (6 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 8.42 g | |||
| Cholesterol | 66.47 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 2 eggs
- 1 cup self-rising flour (sifted)
- ½ teaspoon Baking powder
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- To decorate
- ¾ cup cream (35% fat)
- 4 tablespoons black currant Jam
- powdered sugar
How healthy are the main ingredients?
eggPreparation 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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