Ginger and Lime Buns

Name: Ginger and Lime Buns
Total time: 55 min
Yield: 12
Ingredients: 0.5 cup butter; 0.5 cup superfine caster sugar; 2 eggs (beaten); 1 cup self-rising flour (sifted); 1 pinch salt; 1 tablespoon fresh Ginger root (finely chopped); 1 unwaxed Lime (finely grated zest); 1.333 cups cream (48% fat); 3 tablespoons Ginger syrup (from a jar); 1 ounce fresh Ginger root (finely chopped); 3 unwaxed Limes (coarsely grated zest)

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

260

calories

Calories

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Nutritional values

1 cupcake contains
(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 %)

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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

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Ingredients

for

cupcakes

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 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)

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until pale and fluffy.

Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt, lime zest and ginger until blended.

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.

For the topping: whisk together all the ingredients until thick.

Spoon into a piping bag and pipe on top of each cake. Decorate with lime zest.