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

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Recipe author: EAT SMARTER

My cookbook

489

calories

Calories

35 min.

Preparation

easy

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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

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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.

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