Vanilla and Orange Cupcakes

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Vanilla and Orange Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
489
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie489 kcal(23 %)
Protein2.65 g(3 %)
Fat25.76 g(22 %)
Carbohydrates63.4 g(42 %)
Sugar added50.59 g(202 %)
Roughage0.26 g(1 %)
Vitamin A241.92 mg(30,240 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.57 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.01 mg(1 %)
Folate36.39 μg(12 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C5.81 mg(6 %)
Potassium44.92 mg(1 %)
Calcium56.3 mg(6 %)
Magnesium4.22 mg(1 %)
Iron0.65 mg(4 %)
Iodine10 μg(5 %)
Zinc0.12 mg(2 %)
Saturated fatty acids15.72 g
Cholesterol95.31 mg
Author of this recipe:

Ingredients

for
12
Ingredients
½ cup
½ cup
½ teaspoon
2
eggs (beaten)
1 ¼ cups
For the decoration
1 ⅛ cups
4 cups
1
Orange (juice and finely grated zest)
orange Food coloring (optional)
12
jelly candy (starfish)
3 tablespoons
How healthy are the main ingredients?
eggOrange

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line a 12 hole bun tin with paper cases.
2.
Cream the butter and the sugar together until light and fluffy. Add the vanilla, followed by the eggs.
3.
Slowly fold in the flour until combined and spoon the mixture into the paper cases.
4.
Bake for 10-15 minutes until risen and springy to the touch. Remove the cakes from the tin and cool on a wire rack.
5.
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.
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.
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