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Floral Iced Individual Cakes

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Floral Iced Individual Cakes
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
247
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie247 kcal(12 %)
Protein3.03 g(3 %)
Fat8.18 g(7 %)
Carbohydrates40.38 g(27 %)
Sugar added18.16 g(73 %)
Roughage0.17 g(1 %)
Vitamin A22.35 mg(2,794 %)
Vitamin D0.43 μg(2 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.54 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate36.13 μg(12 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C2.5 mg(3 %)
Potassium47.22 mg(1 %)
Calcium73.14 mg(7 %)
Magnesium6.12 mg(2 %)
Iron0.94 mg(6 %)
Iodine5 μg(3 %)
Zinc0.2 mg(3 %)
Saturated fatty acids1.5 g
Cholesterol16.83 mg
Author of this recipe:

Ingredients

for
12
For the dough
1
1
organic lemon (juice and zest)
cup
½ cup
1 dash
1 pinch
1 cup
1 ⅔ cups
2 teaspoons
½ teaspoon
To decorate
1 cup
24
small Sugar flower (ready-made)
Preparation

Kitchen utensils

1 Small pot, 1 Bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline, 1 Whisk

Preparation steps

1.
Preheat the oven to 180°C (160° fan), 350F, gas 4.
2.
Place 12 cases in a cupcake tray. Beat the egg with the lemon zest, oil, sugar, vanilla extract, salt and buttermilk. Mix the flour with the baking powder and baking soda. Pour the egg mixture into the flour and beat until all ingredients are moist. Spoon the dough into the paper cups.
3.
Bake for 18-22 minutes on the middle shelf until risen and golden; test using a wooden toothpick - if it comes out clean, the cakes are done. Remove to a wire rack to cool.
4.
To decorate: Mix the icing sugar with 2-3 tsp lemon juice to make the icing. It should not be too runny.
5.
Spread the lemon frosting on the cooled cupcakes. Decorate with sugar flowers and let the icing set completely before serving.
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