Lemon Buttercream Cupcakes

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Lemon Buttercream Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
398
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie398 kcal(19 %)
Protein3.38 g(3 %)
Fat18.25 g(16 %)
Carbohydrates55.81 g(37 %)
Sugar added32.84 g(131 %)
Roughage0.55 g(2 %)
Vitamin A167.02 mg(20,878 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate35.83 μg(12 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C2.8 mg(3 %)
Potassium22.91 mg(1 %)
Calcium71.51 mg(7 %)
Magnesium4.02 mg(1 %)
Iron0.86 mg(6 %)
Iodine10 μg(5 %)
Zinc0.13 mg(2 %)
Saturated fatty acids11.04 g
Cholesterol83.14 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
½ cup
superfine caster sugar
2
1 teaspoon
1
lemon (finely grated zest)
1 ½ cups
2 teaspoons
cup
For the buttercream
½ cup
2 ½ cups
3 ½ ounces
1 teaspoon
To decorate
12

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 light and fluffy.
3.
Beat in the eggs, lemon juice and zest until blended.
4.
Sift in the flour and baking powder and gently fold into the mixture with the soured cream, until well combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy.
7.
Beat the lemon curd with the lemon juice until well blended. Beat into the buttercream until smooth.
8.
Spoon the buttercream into a piping bag and pipe on top of the cakes. Decorate with flowers.