Lemon Butterfly Cupcakes

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Lemon Butterfly Cupcakes
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Health Score:
Health Score
3,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
381
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie381 kcal(18 %)
Protein2.85 g(3 %)
Fat22.94 g(20 %)
Carbohydrates42.12 g(28 %)
Sugar added30.39 g(122 %)
Roughage0 g(0 %)
Vitamin A229.97 mg(28,746 %)
Vitamin D0.61 μg(3 %)
Vitamin E1.44 mg(12 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.07 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate28.35 μg(9 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C0.1 mg(0 %)
Potassium34.74 mg(1 %)
Calcium62.87 mg(6 %)
Magnesium3.63 mg(1 %)
Iron0.55 mg(4 %)
Iodine12.62 μg(6 %)
Zinc0.13 mg(2 %)
Saturated fatty acids14.02 g
Cholesterol94.65 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2
1 cup
½ teaspoon
½ cup
butter (softened)
½ cup
superfine caster sugar
For the lemon buttercream
½ cup
2 ¼ cups
2 tablespoons
To decorate
cup
cream (40% fat)
grated lemon zest

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.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 15-20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.
5.
For the lemon buttercream: beat the butter until creamy, then gradually sift in the icing sugar and beat until smooth. Stir in the lemon curd and a few drops of yellow food colouring.
6.
Spoon the buttercream on top of the cakes.
7.
To decorate: whisk the cream until thick but not stiff. Spoon into a piping bag. Pipe a whirl onto each cake and sprinkle with lemon zest.
8.
Sift icing sugar over the top.