Coloured Cakes with Citrus Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
487
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 kcal | (23 %) | ||
| Protein | 3.28 g | (3 %) | ||
| Fat | 28.09 g | (24 %) | ||
| Carbohydrates | 57.33 g | (38 %) | ||
| Sugar added | 44.36 g | (177 %) | ||
| Roughage | 0.59 g | (2 %) |
more nutritional values
| Vitamin A | 268.95 mg | (33,619 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.11 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.25 mg | (10 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 43.68 μg | (15 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 0.45 μg | (1 %) | ||
| Vitamin B₁₂ | 0.37 μg | (12 %) | ||
| Vitamin C | 17.69 mg | (19 %) | ||
| Potassium | 72.01 mg | (2 %) | ||
| Calcium | 57.54 mg | (6 %) | ||
| Magnesium | 7.08 mg | (2 %) | ||
| Iron | 0.76 mg | (5 %) | ||
| Iodine | 17.59 μg | (9 %) | ||
| Zinc | 0.16 mg | (2 %) | ||
| Saturated fatty acids | 17 g | |||
| Cholesterol | 114.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ¾ cup
- ¾ cup
superfine caster sugar
- 3
- 1 teaspoon
- 1 ¼ cups
self-rising flour (sifted)
-
red Food coloring
- For the lime buttercream
- 1 cup
- 3 ¼ cups
- 2 tablespoons
-
green Food coloring
- To decorate
-
green colored sparkling sugar
- 12
small Strawberries
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and strawberry flavouring until well blended.
3.
Sift in the flour and stir in gently, alternately until the mixture is a soft dropping consistency. stir in the food colouring, a few drops at a time (the colour will lighten a little during baking).
4.
Pour into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the lime buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy, then slowly beat in the lime juice and food colouring until blended.
6.
Spoon into a piping bag and pipe a generous swirl on each cake. Sprinkle with sparkling sugar and place a strawberry on top.
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