Vanilla and Orange Cupcakes

Name: Vanilla and Orange Cupcakes
Total time: 35 min
Yield: 12
Ingredients: 0.5 cup unsalted butter; 0.5 cup caster sugar; 0.5 teaspoon vanilla extract; 2 eggs (beaten); 1.25 cups self-rising flour (sifted); 1.125 cups unsalted butter; 4 cups powdered sugar; 1 Orange (juice and finely grated zest); orange Food coloring (optional); 12 jelly candy (starfish); 3 tablespoons coarse Sugar crystal

Average: 0 (0 votes)

(0 votes)

Rate recipe

489

calories

Calories

My cookbook

easy

Difficulty

35 min.

Preparation

Nutritions

1 cake contains

Fat	25.76 g
Saturated Fat Acids	15.72 g
Protein	2.65 g
Roughage	0.26 g
Sugar added	50.59 g
Calorie	489

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	63.4
Cholesterol/mg	95.31
Vitamin A/mg	241.92
Vitamin D/μg	0.33
Vitamin E/mg	1.57
Vitamin B₁/mg	0.1
Vitamin B₂/mg	0.12
Niacin/mg	1.14
Vitamin B₆/mg	0.01
Folate/μg	36.39
Pantothenic acid/mg	0.12
Biotin/μg	0.24
Vitamin B₁₂/μg	0.26
Vitamin C/mg	5.81
Potassium/mg	44.92
Calcium/mg	56.3
Magnesium/mg	4.22
Iron/mg	0.65
Iodine/μg	10
Zinc/mg	0.12

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 12 cakes

½ cup

unsalted butter

½ cup

caster sugar

½ teaspoon

vanilla extract

eggs (beaten)

1 ¼ cups

self-rising flour (sifted)

For the decoration: 1 ⅛ cups
unsalted butter; 4 cups
powdered sugar; 1
Orange (juice and finely grated zest); orange Food coloring (optional); 12
jelly candy (starfish); 3 tablespoons
coarse Sugar crystal

print shopping list

Preparation

Preparation steps

Step 1/6

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

Step 2/6

Cream the butter and the sugar together until light and fluffy. Add the vanilla, followed by the eggs.

Step 3/6

Slowly fold in the flour until combined and spoon the mixture into the paper cases.

Step 4/6

Bake for 10-15 minutes until risen and springy to the touch. Remove the cakes from the tin and cool on a wire rack.

Step 5/6

For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar and beat well. Gradually beat in sufficient orange juice to give a soft spreading consistency. Stir in the zest and a few drops of orange colouring if using.

Step 6/6

Spoon the buttercream thickly on top of each cake. Place a jelly starfish in the centre of each cake and sprinkle with sugar crystals.

show all preparation steps