Tangy Frosted Lemon Buns
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
256
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 kcal | (12 %) | ||
| Protein | 2.36 g | (2 %) | ||
| Fat | 8.45 g | (7 %) | ||
| Carbohydrates | 43.16 g | (29 %) | ||
| Sugar added | 33.47 g | (134 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 91.01 mg | (11,376 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.06 mg | (9 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.84 mg | (7 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 27.37 μg | (9 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Biotin | 0.11 μg | (0 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 8.83 mg | (9 %) | ||
| Potassium | 19.54 mg | (0 %) | ||
| Calcium | 42.92 mg | (4 %) | ||
| Magnesium | 2.18 mg | (1 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 4.96 g | |||
| Cholesterol | 49.52 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
- 1 lemon (finely grated zest)
- For the frosting
- 2 ¼ cups powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon hot water
- To decorate
- 2 lemons (grated zest)
- 3 tablespoons Sugar crystal
Preparation steps
1.
For the cupcakes: heat 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 lemon zest until blended.
4.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Place on a wire rack to cool completely.
5.
For the frosting: sift the icing sugar into a bowl and gradually stir in the lemon juice and enough hot water until thick and smooth.
6.
Spoon a little icing on the cakes and smooth level with a palette knife.
7.
Scatter the lemon zest on top of the cakes and sprinkle with sugar crystals before the frosting sets.
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