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Lemon cup cakes

Cooking time
Preparation time
ServingsNot available

recipe image Lemon cup cakes

Ingredients

115 g Flora buttery spread
115 g caster sugar
2 eggs
140 g self-raising flour
1/2 teaspoon baking powder
85 g Flora buttery spread
225 g icing sugar mixture
1 tablespoon lemon juice

Nutrition Facts

Energy (kcal)	3053 kcal
Energy (kJ)	12772 kJ
Protein (g)	28.8 g
Carbohydrate incl. fibre (g)	447.8 g
Carbohydrate excl. fibre (g)	443.9 g
Sugar (g)	336.1 g
Fibre (g)	3.9 g
Fat (g)	132.1 g
Saturated fat (g)	28.0 g
Unsaturated fat (g)	98.8 g
Monounsaturated fat (g)	43.0 g
Polyunsaturated fat (g)	55.7 g
Trans fat (g)	0.0 g
Cholesterol (mg)	434 mg
Sodium (mg)	2030 mg
Salt (g)	5.07 g
Vitamin A (IU)	7783 IU
Vitamin C (mg)	5.2 mg
Calcium (mg)	755 mg
Iron (mg)	9.05 mg
Potassium (mg)	421 mg

Instructions

Place all cake ingredients in a mixing bowl. Beat with a wooden spoon until well mixed for 2–3 minutes. Place mixture in 12 paper cases placed in a muffin tray.
Bake in a preheated moderately hot oven 180ºC on the middle shelf for 15–20 minutes until soft and springy to the touch. Cool on a wire tray.
For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread evenly over the cakes and decorate with the lemon zest.