Lemon Buttercream Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
398
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 kcal | (19 %) | ||
| Protein | 3.38 g | (3 %) | ||
| Fat | 18.25 g | (16 %) | ||
| Carbohydrates | 55.81 g | (37 %) | ||
| Sugar added | 32.84 g | (131 %) | ||
| Roughage | 0.55 g | (2 %) |
more nutritional values
| Vitamin A | 167.02 mg | (20,878 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.31 mg | (11 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 35.83 μg | (12 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 0.16 μg | (0 %) | ||
| Vitamin B₁₂ | 0.24 μg | (8 %) | ||
| Vitamin C | 2.8 mg | (3 %) | ||
| Potassium | 22.91 mg | (1 %) | ||
| Calcium | 71.51 mg | (7 %) | ||
| Magnesium | 4.02 mg | (1 %) | ||
| Iron | 0.86 mg | (6 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.13 mg | (2 %) | ||
| Saturated fatty acids | 11.04 g | |||
| Cholesterol | 83.14 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ½ cup unsalted butter
- ½ cup superfine caster sugar
- 2 eggs
- 1 teaspoon lemon juice
- 1 lemon (finely grated zest)
- 1 ½ cups all-purpose flour
- 2 teaspoons Baking powder
- ⅜ cup Sour cream
- For the buttercream
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- 3 ½ ounces Lemon curd
- 1 teaspoon lemon juice
- To decorate
- 12 Flowers
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.
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