print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Orange Flower Cupcakes with Marshmallow Creme Topping

0
Average: 0 (0 votes)
(0 votes)
Orange Flower Cupcakes with Marshmallow Creme Topping
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
554
calories
Calories
0
Print

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie554 kcal(26 %)
Protein4.53 g(5 %)
Fat29.35 g(25 %)
Carbohydrates68.74 g(46 %)
Sugar added38.77 g(155 %)
Roughage0 g(0 %)
Vitamin A291.85 mg(36,481 %)
Vitamin D0.71 μg(4 %)
Vitamin E2.47 mg(21 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.01 mg(1 %)
Folate55.98 μg(19 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.25 μg(1 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C0.33 mg(0 %)
Potassium40.53 mg(1 %)
Calcium83.34 mg(8 %)
Magnesium5.21 mg(2 %)
Iron1.04 mg(7 %)
Iodine20.37 μg(10 %)
Zinc0.18 mg(2 %)
Saturated fatty acids17.68 g
Cholesterol132.39 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 cup
1 cup
superfine caster sugar
4
eggs (beaten)
2 cups
1 teaspoon
1 tablespoon
cream (18% fat)
For the topping
¾ cup
2 ¼ cups
1 ½ cups
1 tablespoon
cream (48% fat)
1 teaspoon
To decorate
4 tablespoons

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 until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and beat well. Stir in the orange flowerwater and cream.
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 topping: whisk together all the ingredients until light and fluffy.
6.
Spread generously on top of the cakes. Top with a spoonful of marmalade and decorate with rosemary.