Spiced Orange Cupcakes

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Spiced Orange Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
404
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie404 kcal(19 %)
Protein3.4 g(3 %)
Fat20.39 g(18 %)
Carbohydrates52.47 g(35 %)
Sugar added34.58 g(138 %)
Roughage0.35 g(1 %)
Vitamin A205.12 mg(25,640 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.36 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate45.29 μg(15 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C6.92 mg(7 %)
Potassium55.57 mg(1 %)
Calcium65.25 mg(7 %)
Magnesium5.71 mg(2 %)
Iron0.82 mg(5 %)
Iodine15.06 μg(8 %)
Zinc0.14 mg(2 %)
Saturated fatty acids12.24 g
Cholesterol94.63 mg

Ingredients

for
12
For the cupcakes
¾ cup butter
¾ cup superfine caster sugar
3 eggs (beaten)
1 ½ cups self-rising flour (sifted)
1 teaspoon Ginger powder
1 pinch ground cloves
½ tablespoon Orange juice
1 unwaxed Orange (finely grated zest)
For the orange buttercream
½ cup unsalted butter
2 ¼ cups powdered sugar
3 drops vanilla extract
2 tablespoons Orange juice
To decorate
2 tablespoons finely chopped Crystallized ginger
grated Orange zest
12 Sugar flower
How healthy are the main ingredients?
Orange juiceOrange juiceeggclovesOrange

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 light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and spices and beat well. Stir in the orange juice and zest until blended.
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 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.
8.
Sprinkle with ginger and orange zest and decorate with sugar flowers.