Sweet Citrus Individual Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
281
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- 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)
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.
Current Recipe Search
