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

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Nutritional values

1 cake contains
(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 %)

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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

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Ingredients

for

cakes

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

How healthy are the main ingredients?

egg Orange

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line a 12 hole bun tin with paper cases.

Cream the butter and the sugar together until light and fluffy. Add the vanilla, followed by the eggs.

Slowly fold in the flour until combined and spoon the mixture into the paper cases.

Bake for 10-15 minutes until risen and springy to the touch. Remove the cakes from the tin and cool on a wire rack.

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.

Spoon the buttercream thickly on top of each cake. Place a jelly starfish in the centre of each cake and sprinkle with sugar crystals.