Orange Cupcakes

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Orange Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
261
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie261 kcal(12 %)
Protein3.12 g(3 %)
Fat18.16 g(16 %)
Carbohydrates22.25 g(15 %)
Sugar added9.61 g(38 %)
Roughage0.55 g(2 %)
Vitamin A222.83 mg(27,854 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.28 mg(11 %)
Vitamin B₆0.04 mg(3 %)
Folate33.44 μg(11 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.49 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C8.53 mg(9 %)
Potassium92.53 mg(2 %)
Calcium66.59 mg(7 %)
Magnesium7.77 mg(3 %)
Iron0.57 mg(4 %)
Iodine14.02 μg(7 %)
Zinc0.16 mg(2 %)
Saturated fatty acids11.11 g
Cholesterol79.65 mg

Ingredients

for
12
For the cupcakes
½ cup butter
½ cup superfine caster sugar
2 eggs (beaten)
1 cup self-rising flour (sifted)
1 pinch salt
2 Mandarin orange (finely grated zest)
For the topping
1.333 cups cream (48% fat)
2 tablespoons powdered sugar
2 teaspoons mandarin Orange juice
To decorate
12 Mandarin orange
orange sugar sprinkles
How healthy are the main ingredients?
eggsaltOrange juice

Preparation steps

1.
For the cupcakes: heat the oven to 180C,350F, gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and mandarin zest until blended.
4.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Cool on a wire rack.
5.
For the topping: whisk the cream and icing sugar until thick. Gradually whisk in the mandarin juice.
6.
Spoon onto the cakes and decorate with mandarin segments and orange sprinkles.