Sugarpaste Decorated Cakes

Name: Sugarpaste Decorated Cakes
Total time: 45 min
Yield: 12
Ingredients: 1.5 cups self-rising flour (sifted); 0.5 cup superfine caster sugar; 1 pinch salt; 1 egg (beaten); 0.667 cup milk; 0.25 cup sunflower oil; 1 teaspoon vanilla extract; 4 cups powdered sugar; 1 lemon juice; hot water; 36 blue Sugar flower

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

345

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	345 kcal	(16 %)
Protein	2.47 g	(3 %)
Fat	5.59 g	(5 %)
Carbohydrates	71.1 g	(47 %)
Sugar added	47.51 g	(190 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	18.89 mg	(2,361 %)
Vitamin D	0.34 μg	(2 %)
Vitamin E	0.43 mg	(4 %)
Vitamin B₁	0.11 mg	(11 %)
Vitamin B₂	0.12 mg	(11 %)
Niacin	1.32 mg	(11 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	34.64 μg	(12 %)
Pantothenic acid	0.12 mg	(2 %)
Biotin	0.42 μg	(1 %)
Vitamin B₁₂	0.17 μg	(6 %)
Vitamin C	1.77 mg	(2 %)
Potassium	43.73 mg	(1 %)
Calcium	68.78 mg	(7 %)
Magnesium	4.37 mg	(1 %)
Iron	0.76 mg	(5 %)
Iodine	8.12 μg	(4 %)
Zinc	0.15 mg	(2 %)
Saturated fatty acids	0.86 g
Cholesterol	15.94 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 1 ½ cups
self-rising flour (sifted); ½ cup
superfine caster sugar; 1 pinch
salt; 1
egg (beaten); ⅔ cup
milk; ¼ cup
sunflower oil; 1 teaspoon
vanilla extract

For the icing: 4 cups
powdered sugar; 1
lemon juice; hot water

To decorate: 36
blue Sugar flower

How healthy are the main ingredients?

salt egg

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Preparation steps

For the cupcakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.

Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.

For the icing: mix the royal icing sugar with the lemon juice and beat well until thick and smooth. Add a little hot water, beating until is thick and smooth.

Spread the icing over the cakes. Place 3 sugar flowers on each cake and leave to set.