Iced Individual Buttermilk Cakes

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Iced Individual Buttermilk Cakes
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Health Score:
Health Score
4,0 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
235
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie235 kcal(11 %)
Protein2.22 g(2 %)
Fat4.64 g(4 %)
Carbohydrates46.66 g(31 %)
Sugar added33.88 g(136 %)
Roughage0 g(0 %)
Vitamin A50.88 mg(6,360 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.13 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate27.81 μg(9 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C0.27 mg(0 %)
Potassium30.72 mg(1 %)
Calcium28.15 mg(3 %)
Magnesium4.08 mg(1 %)
Iron0.65 mg(4 %)
Iodine5 μg(3 %)
Zinc0.14 mg(2 %)
Saturated fatty acids2.69 g
Cholesterol25.88 mg
Author of this recipe:

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
6

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.