Lemon Butterfly Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(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 %) |
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
12
- 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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eggPreparation 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.
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