Lime Cupcakes with Lime Buttercream

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Lime Cupcakes with Lime Buttercream
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Health Score:
3,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
485
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie485 kcal(23 %)
Protein3.52 g(4 %)
Fat22.75 g(20 %)
Carbohydrates69.49 g(46 %)
Sugar added51 g(204 %)
Roughage0.58 g(2 %)
Vitamin A129.93 mg(16,241 %)
Vitamin D0.47 μg(2 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.64 mg(14 %)
Vitamin B₆0.03 mg(2 %)
Folate43.02 μg(14 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.38 μg(1 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C6.59 mg(7 %)
Potassium68.26 mg(2 %)
Calcium58.62 mg(6 %)
Magnesium7.94 mg(3 %)
Iron1.09 mg(7 %)
Iodine12.39 μg(6 %)
Zinc0.24 mg(3 %)
Saturated fatty acids9.17 g
Cholesterol60.71 mg
Author of this recipe:
How healthy are the main ingredients?
saltLimeeggLime

Ingredients

for
12
For the cupcakes
1 ¾ cups
1 ½ teaspoons
¼ teaspoon
1 cup
caster sugar (scant)
½ cup
3 tablespoons
1
unwaxed Lime (finely grated zest)
1 teaspoon
2
½ cup
For the lime buttercream
¾ cup
3 ½ cups
1 ½ tablespoons
2
unwaxed Limes (finely grated zest)
4 tablespoons

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 muffin tin.
2.
Sift together the flour, baking powder and salt and set aside.
3.
Whisk together the sugar and oil in a mixing bowl until light, then whisk in the lime juice, zest and vanilla.
4.
Add the eggs one at a time, beating well after each addition.
5.
Whisk in 1/3 of the flour mixture, then 1/2 the milk, then another 1/3 of the flour, then the remaining milk, followed by the remaining flour mixture, until just combined.
6.
Pour into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For the lime buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy, then slowly beat in the lime juice and zest.
8.
Spoon the buttercream into a piping bag and pipe on top of the cakes. Sprinkle with coconut.