Vanilla and Orange Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
489
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 kcal | (23 %) | ||
| Protein | 2.65 g | (3 %) | ||
| Fat | 25.76 g | (22 %) | ||
| Carbohydrates | 63.4 g | (42 %) | ||
| Sugar added | 50.59 g | (202 %) | ||
| Roughage | 0.26 g | (1 %) |
more nutritional values
| Vitamin A | 241.92 mg | (30,240 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.57 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.14 mg | (10 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 36.39 μg | (12 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 0.24 μg | (1 %) | ||
| Vitamin B₁₂ | 0.26 μg | (9 %) | ||
| Vitamin C | 5.81 mg | (6 %) | ||
| Potassium | 44.92 mg | (1 %) | ||
| Calcium | 56.3 mg | (6 %) | ||
| Magnesium | 4.22 mg | (1 %) | ||
| Iron | 0.65 mg | (4 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.12 mg | (2 %) | ||
| Saturated fatty acids | 15.72 g | |||
| Cholesterol | 95.31 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ½ cup unsalted butter
- ½ cup caster sugar
- ½ teaspoon vanilla extract
- 2 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
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.
