Lemon Butterfly Cupcakes

Name: Lemon Butterfly Cupcakes
Total time: 50 min
Yield: 12
Ingredients: 2 eggs; 1 cup self-rising flour (sifted); 0.5 teaspoon Baking powder; 0.5 cup butter (softened); 0.5 cup superfine caster sugar; 0.5 cup unsalted butter; 2.25 cups powdered sugar; 2 tablespoons Lemon curd; yellow Food coloring; 0.875 cup cream (40% fat); powdered sugar; grated lemon zest

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Health Score:

3,6 / 10

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

381

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	381 kcal	(18 %)
Protein	2.85 g	(3 %)
Fat	22.94 g	(20 %)
Carbohydrates	42.12 g	(28 %)
Sugar added	30.39 g	(122 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	229.97 mg	(28,746 %)
Vitamin D	0.61 μg	(3 %)
Vitamin E	1.44 mg	(12 %)
Vitamin B₁	0.07 mg	(7 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	1.07 mg	(9 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	28.35 μg	(9 %)
Pantothenic acid	0.15 mg	(3 %)
Biotin	0.35 μg	(1 %)
Vitamin B₁₂	0.27 μg	(9 %)
Vitamin C	0.1 mg	(0 %)
Potassium	34.74 mg	(1 %)
Calcium	62.87 mg	(6 %)
Magnesium	3.63 mg	(1 %)
Iron	0.55 mg	(4 %)
Iodine	12.62 μg	(6 %)
Zinc	0.13 mg	(2 %)
Saturated fatty acids	14.02 g
Cholesterol	94.65 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 2
eggs; 1 cup
self-rising flour (sifted); ½ teaspoon
Baking powder; ½ cup
butter (softened); ½ cup
superfine caster sugar

For the lemon buttercream: ½ cup
unsalted butter; 2 ¼ cups
powdered sugar; 2 tablespoons
Lemon curd; yellow Food coloring

To decorate: ⅞ cup
cream (40% fat); powdered sugar; grated lemon zest

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.

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.

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’.

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.

Spoon the buttercream on top of the cakes.

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.

Sift icing sugar over the top.