Tangy Frosted Lemon Buns

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Tangy Frosted Lemon Buns
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
256
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie256 kcal(12 %)
Protein2.36 g(2 %)
Fat8.45 g(7 %)
Carbohydrates43.16 g(29 %)
Sugar added33.47 g(134 %)
Roughage0.5 g(2 %)
Vitamin A91.01 mg(11,376 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate27.37 μg(9 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C8.83 mg(9 %)
Potassium19.54 mg(0 %)
Calcium42.92 mg(4 %)
Magnesium2.18 mg(1 %)
Iron0.6 mg(4 %)
Iodine10 μg(5 %)
Zinc0.08 mg(1 %)
Saturated fatty acids4.96 g
Cholesterol49.52 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
1
lemon (finely grated zest)
For the frosting
2 ¼ cups
3 tablespoons
1 teaspoon
hot water
To decorate
2
lemons (grated zest)
3 tablespoons
How healthy are the main ingredients?
eggsaltlemonlemon

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.