Orange Swirl Cakes

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Orange Swirl Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
361
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie361 kcal(17 %)
Protein4.18 g(4 %)
Fat19.16 g(17 %)
Carbohydrates44.47 g(30 %)
Sugar added24.88 g(100 %)
Roughage0.45 g(2 %)
Vitamin A166.69 mg(20,836 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.35 mg(11 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.57 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate38.33 μg(13 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.57 μg(1 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C0.87 mg(1 %)
Potassium90.33 mg(2 %)
Calcium50.55 mg(5 %)
Magnesium15.04 mg(5 %)
Iron1.85 mg(12 %)
Iodine14.73 μg(7 %)
Zinc0.32 mg(4 %)
Saturated fatty acids11.37 g
Cholesterol71.91 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2
cup
½ cup
1 cup
1 teaspoon
1 ½ cups
0.333 cup
½ teaspoon
½ cup
For the orange buttercream
½ cup
1 ¾ cups
3 drops
2 tablespoons
To decorate
white and brown sugar sprinkles

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
3.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in the chocolate chips.
4.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. 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 the vanilla 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. Decorate with sugar sprinkles.