Lemon Cupcakes with Lemon Curd Buttercream

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Lemon Cupcakes with Lemon Curd Buttercream
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
434
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie434 kcal(21 %)
Protein3.51 g(4 %)
Fat17.37 g(15 %)
Carbohydrates67.49 g(45 %)
Sugar added47.51 g(190 %)
Roughage0.33 g(1 %)
Vitamin A158.9 mg(19,863 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate35.83 μg(12 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C5.08 mg(5 %)
Potassium34.83 mg(1 %)
Calcium65.15 mg(7 %)
Magnesium4.04 mg(1 %)
Iron0.9 mg(6 %)
Iodine10 μg(5 %)
Zinc0.13 mg(2 %)
Saturated fatty acids10.38 g
Cholesterol79.95 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
½ cup
superfine caster sugar
½ teaspoon
2
1
unwaxed lemon (finely grated zest)
1 ½ cups
2 teaspoons
cup
plain Yogurt
For the buttercream
½ cup
1
unwaxed lemon (finely grated zest)
4 cups
4 ounces
To decorate
small Sweets
How healthy are the main ingredients?
egglemonYogurt

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 zest and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, 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 and lemon zest until soft. Sift in the icing sugar and beat well until smooth and creamy. Beat in the lemon curd and until well blended. Beat in the food colouring to the desired colour.
7.
Spoon the buttercream into a piping bag and pipe a thick 'ribbon on top of the cakes. Decorate with small sweets.