Lemon Cupcakes

FOODISTA
6Ingredients
40Minutes
560Calories

Ingredients

US|METRIC
  • 1/2 cup unsalted butter (chilled and chopped)
  • 1 cup superfine sugar
  • 2 teaspoons grated lemon zest (finely)
  • 3 eggs
  • 1/2 cup milk
  • 1 1/2 cups self rising flour (sifted)
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    Directions

    1. Preheat the oven to 350 F. Line 36 mini muffin cups with paper liners.
    2. Place the butter, sugar, and lemon zest in a saucepan and stir over low heat until the sugar has dissolved. Transfer to a large bowl. Add the eggs, milk and and flour and beat with electric beaters until just combined.
    3. Divide the mixture evenly among the paper liners. Bake for 15 minutes, or until a skewer comes out of clean when inserted into the cake. Transfer onto a wire rack to cool.
    4. Decorate each cake with some strips of zest and meringue.
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    NutritionView More

    560Calories
    Sodium28% DV670mg
    Fat43% DV28g
    Protein22% DV11g
    Carbs22% DV67g
    Fiber8% DV2g
    Calories560Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol225mg75%
    Sodium670mg28%
    Potassium190mg5%
    Protein11g22%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber2g8%
    Sugars32g64%
    Vitamin A20%
    Vitamin C4%
    Calcium25%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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