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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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Calories:

489

calories

Calories

Nutritions

1 cake contains
(Percentage of daily recommendation)

Calorie	489 kcal	(23 %)	more
Protein	2.65 g	(3 %)	more
Fat	25.76 g	(22 %)	more
Carbohydrates	63.4 g	(42 %)	more
Sugar added	50.59 g	(202 %)	more
Roughage	0.26 g	(1 %)	more

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more nutritions

Vitamin A	241.92 mg	(30,240 %)
Vitamin D	0.33 μg	(2 %)	more
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 %)	more
Pantothenic acid	0.12 mg	(2 %)
Biotin	0.24 μg	(1 %)	more
Vitamin B₁₂	0.26 μg	(9 %)	more
Vitamin C	5.81 mg	(6 %)
Potassium	44.92 mg	(1 %)	more
Calcium	56.3 mg	(6 %)	more
Magnesium	4.22 mg	(1 %)	more
Iron	0.65 mg	(4 %)	more
Iodine	10 μg	(5 %)	more
Zinc	0.12 mg	(2 %)	more
Saturated fatty acids	15.72 g
Cholesterol	95.31 mg		more

Recipe author: EAT SMARTER

My cookbook

Ingredients

Preparation

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

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.