Iced Individual Buttermilk Cakes

Name: Iced Individual Buttermilk Cakes
Total time: 55 min
Yield: 12
Ingredients: 1.25 cups All purpose flour; 0.5 teaspoon baking soda; 0.5 teaspoon Baking powder; 0.25 teaspoon salt; 1 cup sugar (scant); 0.25 cup butter; 1 large egg; 1 teaspoon vanilla extract; 0.5 cup Buttermilk; 1.75 cups powdered sugar; 0.5 tablespoon lemon juice; water; colored sugar sprinkles; 6 Candied cherry (halved)

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Health Score:

4,0 / 10

Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

235

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	235 kcal	(11 %)
Protein	2.22 g	(2 %)
Fat	4.64 g	(4 %)
Carbohydrates	46.66 g	(31 %)
Sugar added	33.88 g	(136 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	50.88 mg	(6,360 %)
Vitamin D	0.3 μg	(2 %)
Vitamin E	0.56 mg	(5 %)
Vitamin B₁	0.11 mg	(11 %)
Vitamin B₂	0.11 mg	(10 %)
Niacin	1.13 mg	(9 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	27.81 μg	(9 %)
Pantothenic acid	0.1 mg	(2 %)
Biotin	0.13 μg	(0 %)
Vitamin B₁₂	0.16 μg	(5 %)
Vitamin C	0.27 mg	(0 %)
Potassium	30.72 mg	(1 %)
Calcium	28.15 mg	(3 %)
Magnesium	4.08 mg	(1 %)
Iron	0.65 mg	(4 %)
Iodine	5 μg	(3 %)
Zinc	0.14 mg	(2 %)
Saturated fatty acids	2.69 g
Cholesterol	25.88 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 1 ¼ cups
All purpose flour; ½ teaspoon
baking soda; ½ teaspoon
Baking powder; ¼ teaspoon
salt; 1 cup
sugar (scant); ¼ cup
butter; 1
large egg; 1 teaspoon
vanilla extract; ½ cup
Buttermilk

For the icing: 1 ¾ cups
powdered sugar; ½ tablespoon
lemon juice; water

To decorate: colored sugar sprinkles; 6
Candied cherry (halved)

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Sift together the flour, bicarbonate of soda, baking powder and salt and set aside.

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

Beat in the egg and vanilla until smooth.

Add half the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and stir until almost combined. Add the remaining flour mixture and stir until well blended.

Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.

For the icing: sift the icing sugar into a bowl and beat in the lemon juice and just enough water to give a thick coating consistency.

Spoon a little icing onto each cake and sprinkle with sugar strands. Top with a cherry half and leave to set.