Name: Vanilla and orange cupcakes
Total time: 35 min
Yield: 12
Ingredients: 0.5 cups unsalted butter; 0.5 cups caster sugar; 0.5 teaspoons 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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Difficulty:	easy
Preparation:	35 min
Ready in:	35 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	489 kcal	(24%)
Protein	3 g	(6%)
Fat	26 g	(33%)
Carbohydrates	63 g	(24%)
Added Sugar	51 g	(57%)
Roughage	0 g	(0%)
Vitamin A	241.92 µg	(30%)
Vitamin D	0.33 µg	(7%)
Vitamin E	1.57 mg	(13%)
Vitamin B1	0.1 mg	(9%)
Vitamin B2	0.12 mg	(9%)
Niacin	1.14 mg	(7%)
Vitamin B6	0.01 mg	(1%)
Folate	36.39 µg	(18%)
Pantothenic Acid	0.12 mg	(2%)
Biotin	0.24 µg	(0%)
Vitamin B12	0.26 µg	(10%)
Vitamin C	5.81 mg	(7%)
Potassium	44.92 mg	(2%)
Calcium	56.3 mg	(7%)
Magnesium	4.22 mg	(1%)
Iron	0.65 mg	(5%)
Iodine	10 µg	(7%)
Zinc	0.12 mg	(1%)
Saturates	16 g
Uric Acid	0 g
Cholesterol	95.31 mg

Recipe Development: EAT SMARTER

Ingredients

For cakes

1 ½ cups	unsalted butter
1 ½ cups	caster sugar
1 ½ teaspoons	vanilla extract
6	eggs beaten
3 ¾ cups	self-rising flour sifted

For the decoration

3 ⅜ cups	unsalted butter
12 cups	powdered sugar
3	Oranges juice and finely grated zest
	orange Food coloring optional
36	jelly candy (starfish)
9 tablespoons	coarse Sugar crystal

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Directions

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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