Iced Individual Buttermilk Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
235
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
- 1 cup
sugar (scant)
- ¼ cup
- 1
large egg
- 1 teaspoon
- ½ cup
- For the icing
- 1 ¾ cups
- ½ tablespoon
- To decorate
-
colored sugar sprinkles
- 6
Candied cherry (halved)
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Sift together the flour, bicarbonate of soda, baking powder and salt and set aside.
3.
Beat the butter and sugar in a mixing bowl until light and fluffy.
4.
Beat in the egg and vanilla until smooth.
5.
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.
6.
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.
7.
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.
8.
Spoon a little icing onto each cake and sprinkle with sugar strands. Top with a cherry half and leave to set.
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