Orange Flower Cupcakes with Marshmallow Creme Topping

Name: Orange Flower Cupcakes with Marshmallow Creme Topping
Total time: 55 min
Yield: 12
Ingredients: 1 cup butter; 1 cup superfine caster sugar; 4 eggs (beaten); 2 cups self-rising flour (sifted); 1 teaspoon Orange blossom water; 1 tablespoon cream (18% fat); 0.75 cup unsalted butter; 2.25 cups powdered sugar; 1.5 cups marshmallow cream; 1 tablespoon cream (48% fat); 1 teaspoon vanilla extract; 4 tablespoons Orange marmalade; Rosemary leaves

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Orange Flower Cupcakes with Marshmallow Creme Topping

Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

554

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	554 kcal	(26 %)
Protein	4.53 g	(5 %)
Fat	29.35 g	(25 %)
Carbohydrates	68.74 g	(46 %)
Sugar added	38.77 g	(155 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	291.85 mg	(36,481 %)
Vitamin D	0.71 μg	(4 %)
Vitamin E	2.47 mg	(21 %)
Vitamin B₁	0.14 mg	(14 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	1.76 mg	(15 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	55.98 μg	(19 %)
Pantothenic acid	0.14 mg	(2 %)
Biotin	0.25 μg	(1 %)
Vitamin B₁₂	0.48 μg	(16 %)
Vitamin C	0.33 mg	(0 %)
Potassium	40.53 mg	(1 %)
Calcium	83.34 mg	(8 %)
Magnesium	5.21 mg	(2 %)
Iron	1.04 mg	(7 %)
Iodine	20.37 μg	(10 %)
Zinc	0.18 mg	(2 %)
Saturated fatty acids	17.68 g
Cholesterol	132.39 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 1 cup
butter; 1 cup
superfine caster sugar; 4
eggs (beaten); 2 cups
self-rising flour (sifted); 1 teaspoon
Orange blossom water; 1 tablespoon
cream (18% fat)

For the topping: ¾ cup
unsalted butter; 2 ¼ cups
powdered sugar; 1 ½ cups
marshmallow cream; 1 tablespoon
cream (48% fat); 1 teaspoon
vanilla extract

To decorate: 4 tablespoons
Orange marmalade; Rosemary leaves

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.

Sift in the flour and beat well. Stir in the orange flowerwater and cream.

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.

For the topping: whisk together all the ingredients until light and fluffy.

Spread generously on top of the cakes. Top with a spoonful of marmalade and decorate with rosemary.