Ginger and Lime Buns
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
260
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 kcal | (12 %) | ||
| Protein | 3.08 g | (3 %) | ||
| Fat | 18.13 g | (16 %) | ||
| Carbohydrates | 22.6 g | (15 %) | ||
| Sugar added | 11.26 g | (45 %) | ||
| Roughage | 0.68 g | (2 %) |
more nutritional values
| Vitamin A | 203.3 mg | (25,413 %) | ||
| Vitamin D | 0.76 μg | (4 %) | ||
| Vitamin E | 1.36 mg | (11 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.23 mg | (10 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 30.54 μg | (10 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 0.48 μg | (1 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 6.8 mg | (7 %) | ||
| Potassium | 75.38 mg | (2 %) | ||
| Calcium | 63.11 mg | (6 %) | ||
| Magnesium | 6.61 mg | (2 %) | ||
| Iron | 0.67 mg | (4 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.17 mg | (2 %) | ||
| Saturated fatty acids | 11.11 g | |||
| Cholesterol | 79.65 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 pinch salt
- 1 tablespoon fresh ginger (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 (finely chopped)
- To decorate
- 3 unwaxed Limes (coarsely grated zest)
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.
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