Zesty Citrus Cakes with Ginger

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Zesty Citrus Cakes with Ginger
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
395
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie395 kcal(19 %)
Protein4.66 g(5 %)
Fat26.47 g(23 %)
Carbohydrates35.46 g(24 %)
Sugar added21.66 g(87 %)
Roughage0.37 g(1 %)
Vitamin A293.19 mg(36,649 %)
Vitamin D1.09 μg(5 %)
Vitamin E2.36 mg(20 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.61 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate45.72 μg(15 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.54 μg(1 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C5.21 mg(5 %)
Potassium55.85 mg(1 %)
Calcium90.1 mg(9 %)
Magnesium6.02 mg(2 %)
Iron0.89 mg(6 %)
Iodine24 μg(12 %)
Zinc0.19 mg(2 %)
Saturated fatty acids16.06 g
Cholesterol129.17 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 cup
1 cup
superfine caster sugar
1
lemon (finely grated zest)
1 ½ cups
4
½ teaspoon
1 teaspoon
½ teaspoon
For the lemon cream
1.333 cups
cream (48% fat)
½ cup
1
lemon (finely grated zest)
To decorate
2 tablespoons
finely chopped stem ginger
How healthy are the main ingredients?
lemonegg

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 muffin tin.
2.
Put the butter, sugar, lemon zest and flour in a mixing bowl. Add the eggs, baking powder and ground spices. Beat with an electric whisk until smooth and creamy.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Place on a wire rack to cool completely.
4.
For the lemon cream: whisk the cream and icing sugar until thick. Stir in the lemon zest until blended.
5.
Spoon the cream on top of the cakes and decorate with stem ginger and a little ground ginger.