Sweet Citrus Individual Cakes

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Sweet Citrus Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
281
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie281 kcal(13 %)
Protein2.38 g(2 %)
Fat14.28 g(12 %)
Carbohydrates36.52 g(24 %)
Sugar added18.16 g(73 %)
Roughage0.26 g(1 %)
Vitamin A150.5 mg(18,813 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.25 mg(10 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.93 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate30.03 μg(10 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C3.92 mg(4 %)
Potassium42.44 mg(1 %)
Calcium45.25 mg(5 %)
Magnesium4.31 mg(1 %)
Iron0.55 mg(4 %)
Iodine10 μg(5 %)
Zinc0.1 mg(1 %)
Saturated fatty acids8.56 g
Cholesterol64.78 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
½ cup
superfine caster sugar
2
eggs (beaten)
1 cup
1 pinch
2
unwaxed Mandarin orange (finely grated zest)
For the topping
6 tablespoons
1 cup
1.333 cups
½ teaspoon
To decorate
Mandarin orange (or clementine)
How healthy are the main ingredients?
eggsalt

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and mandarin zest until blended.
4.
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.
5.
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.
6.
Spoon on top of the cakes and place a mandarin slice on top.