Fresh Orange Cupcakes

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Fresh Orange Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
369
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie369 kcal(18 %)
Protein2.86 g(3 %)
Fat16.31 g(14 %)
Carbohydrates54.18 g(36 %)
Sugar added41.08 g(164 %)
Roughage0.64 g(2 %)
Vitamin A168 mg(21,000 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.15 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate41.42 μg(14 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.42 μg(1 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C14.81 mg(16 %)
Potassium73.32 mg(2 %)
Calcium58.24 mg(6 %)
Magnesium5.77 mg(2 %)
Iron0.64 mg(4 %)
Iodine12.05 μg(6 %)
Zinc0.12 mg(2 %)
Saturated fatty acids9.78 g
Cholesterol75.71 mg
Author of this recipe:

Ingredients

for
15
For the cupcakes
¾ cup
¾ cup
superfine caster sugar
3
eggs (beaten)
1 ½ cups
½ tablespoon
1
unwaxed Orange (peel cut into thin strips)
For the orange buttercream
½ cup
2 ¼ cups
3 drops
2 tablespoons
To decorate
2
unwaxed Oranges (peel cut into thin strips)
1 cup
½ cup

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 light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and beat well. Stir in the orange juice and zest until blended.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the orange buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat well. beat in thevanilla extract until fluffy and pale.
6.
Slowly add the orange juice and beat until blended.
7.
Spoon into a piping bag and pipe on top of the cakes.
8.
To decorate: put the orange peel into a pan, cover with cold water, and bring to a boil. Drain well.
9.
Heat the sugar in a pan over a low heat until golden. Do not stir. Add the water and heat gently.
10.
Add the orange peel and bring to a boil. Cook for 5-10 minutes until the peel is translucent. Remove from the heat and set aside to cool.
11.
Spoon the orange peel on top of the buttercream.