Lime Cupcakes with Lime Buttercream
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
485
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 kcal | (23 %) | ||
| Protein | 3.52 g | (4 %) | ||
| Fat | 22.75 g | (20 %) | ||
| Carbohydrates | 69.49 g | (46 %) | ||
| Sugar added | 51 g | (204 %) | ||
| Roughage | 0.58 g | (2 %) |
more nutritional values
| Vitamin A | 129.93 mg | (16,241 %) | ||
| Vitamin D | 0.47 μg | (2 %) | ||
| Vitamin E | 1.27 mg | (11 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.64 mg | (14 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 43.02 μg | (14 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 0.38 μg | (1 %) | ||
| Vitamin B₁₂ | 0.28 μg | (9 %) | ||
| Vitamin C | 6.59 mg | (7 %) | ||
| Potassium | 68.26 mg | (2 %) | ||
| Calcium | 58.62 mg | (6 %) | ||
| Magnesium | 7.94 mg | (3 %) | ||
| Iron | 1.09 mg | (7 %) | ||
| Iodine | 12.39 μg | (6 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 9.17 g | |||
| Cholesterol | 60.71 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons Baking powder
- ¼ teaspoon salt
- 1 cup caster sugar (scant)
- ½ cup sunflower oil
- 3 tablespoons Lime juice
- 1 unwaxed Lime (finely grated zest)
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup milk
- For the lime buttercream
- ¾ cup unsalted butter
- 3 ½ cups powdered sugar
- 1 ½ tablespoons Lime juice
- 2 unwaxed Limes (finely grated zest)
- 4 tablespoons Shredded coconut
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.
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