Butterfly Cupcake

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Butterfly Cupcake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie308 kcal(15 %)
Protein2.79 g(3 %)
Fat19.01 g(16 %)
Carbohydrates32.32 g(22 %)
Sugar added21.22 g(85 %)
Roughage0 g(0 %)
Vitamin A196.97 mg(24,621 %)
Vitamin D0.61 μg(3 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.06 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate28.21 μg(9 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C0.18 mg(0 %)
Potassium33.92 mg(1 %)
Calcium72.93 mg(7 %)
Magnesium3.61 mg(1 %)
Iron0.56 mg(4 %)
Iodine12.62 μg(6 %)
Zinc0.12 mg(2 %)
Saturated fatty acids11.59 g
Cholesterol83.61 mg

Ingredients

for
12
For the cakes
2 eggs
1 cup self-rising flour
1 teaspoon Baking powder
½ cup butter (softened)
½ cup caster sugar
For the lemon cream
¼ cup unsalted butter
1 ¼ cups powdered sugar
1 ¾ ounces Lemon curd
½ teaspoon lemon juice
yellow Food coloring
For the vanilla cream
cup cream (48% fat)
1 tablespoon powdered sugar
½ teaspoon vanilla extract
To decorate
powdered sugar
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cakes: heat the oven to 160°C (140° fan) 325°F gas 3. 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 20-30 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.
For the lemon cream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy.
6.
Beat the lemon curd with the lemon juice and food colouring until well blended. Beat into the buttercream until smooth.
7.
Spoon a little lemon cream onto each cake.
8.
For the vanilla cream: whisk together all the ingredients until thick but not stiff. Spoon on top of the cakes.
9.
Spoon a little lemon cream on top of the vanilla cream.
10.
Press the ‘wings’ into the cream and sift icing sugar over the top.