Citrus and Herb Cakes

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Citrus and Herb Cakes
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
321
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie321 kcal(15 %)
Protein2.97 g(3 %)
Fat17.74 g(15 %)
Carbohydrates38.26 g(26 %)
Sugar added29.63 g(119 %)
Roughage0.21 g(1 %)
Vitamin A197.7 mg(24,713 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.46 mg(12 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.02 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate27.71 μg(9 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.42 μg(1 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C3.67 mg(4 %)
Potassium38.91 mg(1 %)
Calcium52.66 mg(5 %)
Magnesium3.7 mg(1 %)
Iron0.52 mg(3 %)
Iodine15.5 μg(8 %)
Zinc0.13 mg(2 %)
Saturated fatty acids10.82 g
Cholesterol83.31 mg
Author of this recipe:

Ingredients

for
10
For the cupcakes
½ cup
½ cup
superfine caster sugar
1
unwaxed lemon (finely grated zest)
1 teaspoon
chopped rosemary
2
eggs (beaten)
1 tablespoon
¾ cup
1 pinch
For the lemon icing
1 ⅔ cups
1 tablespoon
hot water
To decorate
cup
cream (48% fat)
How healthy are the main ingredients?
lemonrosemaryeggsalt

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place 10 paper cases in a bun tin.
2.
Beat the butter and sugar until light and fluffy.
3.
Beat in the lemon zest, rosemary, eggs and milk until combined.
4.
Sift in the flour and gently fold into the mixture with the salt until well mixed.
5.
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.
6.
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.
7.
Spoon on top of the cakes and leave to set.
8.
To decorate: whisk the cream until thick. Spoon into a piping bag and pipe swirl on top of the cakes.