Ginger and Lime Buns

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Ginger and Lime Buns
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
260
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein3.08 g(3 %)
Fat18.13 g(16 %)
Carbohydrates22.6 g(15 %)
Sugar added11.26 g(45 %)
Roughage0.68 g(2 %)
Vitamin A203.3 mg(25,413 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.36 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.23 mg(10 %)
Vitamin B₆0.03 mg(2 %)
Folate30.54 μg(10 %)
Pantothenic acid0.24 mg(4 %)
Biotin0.48 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C6.8 mg(7 %)
Potassium75.38 mg(2 %)
Calcium63.11 mg(6 %)
Magnesium6.61 mg(2 %)
Iron0.67 mg(4 %)
Iodine14 μg(7 %)
Zinc0.17 mg(2 %)
Saturated fatty acids11.11 g
Cholesterol79.65 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
½ cup
superfine caster sugar
2
eggs (beaten)
1 cup
1 pinch
1 tablespoon
fresh Ginger root (finely chopped)
1
unwaxed Lime (finely grated zest)
For the topping
1.333 cups
cream (48% fat)
3 tablespoons
Ginger syrup (from a jar)
1 ounce
fresh Ginger root (finely chopped)
To decorate
3
unwaxed Limes (coarsely grated zest)
How healthy are the main ingredients?
eggsaltLimeLime

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt, lime zest and ginger until blended.
4.
Spoon the mixture into the tins. Bake for 15-20 minutes, until golden brown and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: whisk together all the ingredients until thick.
6.
Spoon into a piping bag and pipe on top of each cake. Decorate with lime zest.