Orange Flower Cupcakes

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Orange Flower Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
379
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie379 kcal(18 %)
Protein2.46 g(3 %)
Fat16.22 g(14 %)
Carbohydrates57.67 g(38 %)
Sugar added44.02 g(176 %)
Roughage0.56 g(2 %)
Vitamin A177.28 mg(22,160 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.34 mg(11 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.99 mg(8 %)
Vitamin B₆0.03 mg(2 %)
Folate33.06 μg(11 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C9.12 mg(10 %)
Potassium72.85 mg(2 %)
Calcium52.89 mg(5 %)
Magnesium6.39 mg(2 %)
Iron0.57 mg(4 %)
Iodine10.05 μg(5 %)
Zinc0.11 mg(1 %)
Saturated fatty acids9.75 g
Cholesterol69.87 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 unwaxed Mandarin orange (finely grated zest)
For the buttercream
½ cup unsalted butter
1 tablespoon mandarin Orange marmalade
1 ½ teaspoons grated Orange zest
2 ½ cups powdered sugar
2 tablespoons mandarin Orange juice
To decorate
2 segmented Mandarin orange
cup sugar
cup water
mandarin Orange zest (finely chopped)
How healthy are the main ingredients?
eggsaltOrange juicesugar

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 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 in the tin for 5 minutes and then place on a wire rack to cool completely.
5.
For the buttercream: beat together the butter, marmalade and zest until creamy.
6.
Gradually sift in the icing sugar, beating until combined. Gradually add the orange juice, beating until thick and fluffy.
7.
Spoon into a piping bag with a leaf tip and pipe 2 rows on each cake, as in the photo.
8.
To decorate: put the mandarin segments into a pan with the sugar and water and heat until the sugar has dissolved. Bring to a simmer and cook for about 10 minutes, until tender and translucent. Leave to cool completely.
9.
Place the segments into the centre of each cake and sprinkle with chopped zest.