Glazed Lemon and Rose Cupcakes

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Glazed Lemon and Rose Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
249
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie249 kcal(12 %)
Protein2.19 g(2 %)
Fat8.46 g(7 %)
Carbohydrates41.58 g(28 %)
Sugar added32.84 g(131 %)
Roughage0.17 g(1 %)
Vitamin A91.01 mg(11,376 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate27.37 μg(9 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C2.5 mg(3 %)
Potassium15.9 mg(0 %)
Calcium39.67 mg(4 %)
Magnesium2.2 mg(1 %)
Iron0.54 mg(4 %)
Iodine10 μg(5 %)
Zinc0.08 mg(1 %)
Saturated fatty acids4.97 g
Cholesterol49.52 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
lemon (finely grated zest)
For the icing
2 ½ cups
2 tablespoons
½ teaspoon
To decorate
pink Sugar flower (decorative)
How healthy are the main ingredients?
eggsaltlemon

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 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 and lemon zest until blended.
4.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar in to a bowl and stir in the water, food colouring and rosewater to give a thick coating consistency.
6.
Spread the icing over the cakes, allowing it to run down the sides. Place a sugar flower on each cake and leave to set.