Sweet Citrus Individual Cakes

Name: Sweet Citrus Individual Cakes
Total time: 1 h
Yield: 12
Ingredients: 0.5 cup butter; 0.5 cup superfine caster sugar; 2 eggs (beaten); 1 cup self-rising flour (sifted); 1 pinch salt; 2 unwaxed Mandarin orange (finely grated zest); 6 tablespoons unsalted butter; 1 cup powdered sugar; 1.333 cups marshmallow cream; 0.5 teaspoon vanilla extract; Mandarin orange (or clementine)

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

281

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	281 kcal	(13 %)
Protein	2.38 g	(2 %)
Fat	14.28 g	(12 %)
Carbohydrates	36.52 g	(24 %)
Sugar added	18.16 g	(73 %)
Roughage	0.26 g	(1 %)

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more nutritional values

Vitamin A	150.5 mg	(18,813 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	1.25 mg	(10 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	0.93 mg	(8 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	30.03 μg	(10 %)
Pantothenic acid	0.1 mg	(2 %)
Biotin	0.11 μg	(0 %)
Vitamin B₁₂	0.24 μg	(8 %)
Vitamin C	3.92 mg	(4 %)
Potassium	42.44 mg	(1 %)
Calcium	45.25 mg	(5 %)
Magnesium	4.31 mg	(1 %)
Iron	0.55 mg	(4 %)
Iodine	10 μg	(5 %)
Zinc	0.1 mg	(1 %)
Saturated fatty acids	8.56 g
Cholesterol	64.78 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cupcakes

For the cupcakes: ½ cup
butter; ½ cup
superfine caster sugar; 2
eggs (beaten); 1 cup
self-rising flour (sifted); 1 pinch
salt; 2
unwaxed Mandarin orange (finely grated zest)

For the topping: 6 tablespoons
unsalted butter; 1 cup
powdered sugar; 1.333 cups
marshmallow cream; ½ teaspoon
vanilla extract

To decorate: Mandarin orange (or clementine)

How healthy are the main ingredients?

egg salt

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until pale and fluffy.

Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and mandarin zest until blended.

Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.

For the topping: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Beat in the marshmallow creme and vanilla until well blended.

Spoon on top of the cakes and place a mandarin slice on top.