Citrus and Herb Cakes

Name: Citrus and Herb Cakes
Total time: 45 min
Yield: 10
Ingredients: 0.5 cup butter; 0.5 cup superfine caster sugar; 1 unwaxed lemon (finely grated zest); 1 teaspoon chopped rosemary; 2 eggs (beaten); 1 tablespoon milk; 0.75 cup self-rising flour (sifted); 1 pinch salt; 1.667 cups powdered sugar; 1 tablespoon lemon juice; hot water; yellow Food coloring; 0.875 cup cream (48% fat)

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

Calories:

321

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	321 kcal	(15 %)
Protein	2.97 g	(3 %)
Fat	17.74 g	(15 %)
Carbohydrates	38.26 g	(26 %)
Sugar added	29.63 g	(119 %)
Roughage	0.21 g	(1 %)

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Vitamin A	197.7 mg	(24,713 %)
Vitamin D	0.76 μg	(4 %)
Vitamin E	1.46 mg	(12 %)
Vitamin B₁	0.07 mg	(7 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	1.02 mg	(9 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	27.71 μg	(9 %)
Pantothenic acid	0.16 mg	(3 %)
Biotin	0.42 μg	(1 %)
Vitamin B₁₂	0.31 μg	(10 %)
Vitamin C	3.67 mg	(4 %)
Potassium	38.91 mg	(1 %)
Calcium	52.66 mg	(5 %)
Magnesium	3.7 mg	(1 %)
Iron	0.52 mg	(3 %)
Iodine	15.5 μg	(8 %)
Zinc	0.13 mg	(2 %)
Saturated fatty acids	10.82 g
Cholesterol	83.31 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: ½ cup
butter; ½ cup
superfine caster sugar; 1
unwaxed lemon (finely grated zest); 1 teaspoon
chopped rosemary; 2
eggs (beaten); 1 tablespoon
milk; ¾ cup
self-rising flour (sifted); 1 pinch
salt

For the lemon icing: 1 ⅔ cups
powdered sugar; 1 tablespoon
lemon juice; hot water; yellow Food coloring

To decorate: ⅞ cup
cream (48% fat)

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place 10 paper cases in a bun tin.

Beat the butter and sugar until light and fluffy.

Beat in the lemon zest, rosemary, eggs and milk until combined.

Sift in the flour and gently fold into the mixture with the salt until well mixed.

Spoon into the paper cases and bake for 15-20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the lemon icing: sift the icing sugar into a bowl and beat in the lemon juice until thick and smooth. Add a little hot water and food colouring, beating until thick and smooth.

Spoon on top of the cakes and leave to set.

To decorate: whisk the cream until thick. Spoon into a piping bag and pipe swirl on top of the cakes.