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%) |
Recipe author: EAT SMARTER
Ingredients
For cakes
| ½ cups | unsalted butter |
| ½ cups | caster sugar |
| ½ teaspoons | 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 | Oranges juice and finely grated zest |
| orange Food coloring optional | |
| 12 | jelly candy (starfish) |
| 3 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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