Lemon Cream Buns

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Lemon Cream Buns
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Health Score:
Health Score
4,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
509
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie509 kcal(24 %)
Protein4.99 g(5 %)
Fat24.93 g(21 %)
Carbohydrates69.71 g(46 %)
Sugar added46.81 g(187 %)
Roughage1.99 g(7 %)
Vitamin A238.48 mg(29,810 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.75 mg(15 %)
Vitamin B₆0.06 mg(4 %)
Folate57.28 μg(19 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.22 μg(0 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C34.54 mg(36 %)
Potassium116 mg(3 %)
Calcium106.56 mg(11 %)
Magnesium10.26 mg(3 %)
Iron1.42 mg(9 %)
Iodine15 μg(8 %)
Zinc0.19 mg(2 %)
Saturated fatty acids14.82 g
Cholesterol105.43 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2 cups
¾ cup
superfine caster sugar
2
unwaxed lemons (finely grated zest)
1 tablespoon
3
cup
plain Yogurt
¾ cup
butter (melted and cooled)
For the lemon cream
¾ cup
3 ½ cups
1
lemon (juice)
To decorate
12
How healthy are the main ingredients?
lemonlemon

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.
Mix together the flour, sugar, lemon zest and almonds in a mixing bowl.
3.
Beat the eggs into the yoghurt, then pour into the dry ingredients with the melted butter. Beat until smooth.
4.
Spoon into the paper cases and bake for about 20 minutes. Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the lemon cream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Add the lemon juice, slowly, beating constantly until blended.
6.
Spoon into a piping bag and pipe swirls on the cakes. Decorate with candied lemon slices.