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Mini Cakes with Citrus Topping

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Mini Cakes with Citrus Topping
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
160
calories
Calories
0
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Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie160 kcal(8 %)
Protein1.37 g(1 %)
Fat6.79 g(6 %)
Carbohydrates23.78 g(16 %)
Sugar added18.86 g(75 %)
Roughage0.18 g(1 %)
Vitamin A68.26 mg(8,533 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.47 mg(4 %)
Vitamin B₆0.01 mg(1 %)
Folate14.08 μg(5 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.12 μg(0 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C2.71 mg(3 %)
Potassium13.89 mg(0 %)
Calcium25.1 mg(3 %)
Magnesium1.51 mg(1 %)
Iron0.29 mg(2 %)
Iodine5.15 μg(3 %)
Zinc0.06 mg(1 %)
Saturated fatty acids4.04 g
Cholesterol31.89 mg
Author of this recipe:

Ingredients

for
24
For the muffins
½ cup
½ cup
2
eggs (beaten)
1 cup
2 teaspoons
grated lemon zest
For the topping
0.333 cup
3 tablespoons
½ teaspoon
1 tablespoon
milk (or cream)
3 cups
To decorate
2
unwaxed lemons (grated zest)

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 mini muffin tins.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the lemon zest, until just combined.
4.
Spoon into the paper cases and bake for about 10 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
5.
For the topping: beat together the cream cheese and butter. Beat in the vanilla and milk then gradually sift in the icing sugar and beat well.
6.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with lemon zest.
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