Vanilla and Orange Cupcakes
1 cake contains
|Saturated Fat Acids||15.72 g|
|Sugar added||50.59 g|
Recipe author: EAT SMARTER
for 12 cakes
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line a 12 hole bun tin with paper cases.
Cream the butter and the sugar together until light and fluffy. Add the vanilla, followed by the eggs.
Slowly fold in the flour until combined and spoon the mixture into the paper cases.
Bake for 10-15 minutes until risen and springy to the touch. Remove the cakes from the tin and cool on a wire rack.
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.
Spoon the buttercream thickly on top of each cake. Place a jelly starfish in the centre of each cake and sprinkle with sugar crystals.