White Chocolate and Lemon Cupcakes

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White Chocolate and Lemon Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
430
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie430 kcal(20 %)
Protein3.96 g(4 %)
Fat21.53 g(19 %)
Carbohydrates58.44 g(39 %)
Sugar added31.49 g(126 %)
Roughage0 g(0 %)
Vitamin A161.8 mg(20,225 %)
Vitamin D0.47 μg(2 %)
Vitamin E1.35 mg(11 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.58 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate38.17 μg(13 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C0.15 mg(0 %)
Potassium88.92 mg(2 %)
Calcium47.05 mg(5 %)
Magnesium21.18 mg(7 %)
Iron1.24 mg(8 %)
Iodine12.34 μg(6 %)
Zinc0.39 mg(5 %)
Saturated fatty acids12.84 g
Cholesterol79.16 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
0.333 cup
superfine caster sugar
2 tablespoons
2
1 ½ cups
1 teaspoon
1 pinch
½ cup
1 cup
For the buttercream
½ cup
2 ½ cups
3 ½ ounces
1 teaspoon
To decorate
sugar heart (decorative)
lemon jelly candy (wedges)

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole deep bun tin.
2.
Beat the butter and both sugars in a mixing bowl until light and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
4.
Sift in the dry ingredients and gently stir into the mixture. Stir in the milk and chocolate chips.
5.
Spoon the mixture into the paper cases. Bake for 20-25 minutes, until golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy.
7.
Beat the lemon curd with the lemon juice until well blended. Beat into the buttercream until smooth.
8.
Spoon the buttercream into a piping bag and pipe on top of the cakes. Decorate with sugar hearts, white chocolate flakes and lemon jelly wedges.