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Vanilla and Orange Cupcakes

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Vanilla and Orange Cupcakes
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
489
calories
Calories
Nutritions
1 cake contains
(Percentage of daily recommendation)
Calorie489 kcal(23 %)
Protein2.65 g(3 %)
Fat25.76 g(22 %)
Carbohydrates63.4 g(42 %)
Sugar added50.59 g(202 %)
Roughage0.26 g(1 %)
Vitamin A241.92 mg(30,240 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.57 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.01 mg(1 %)
Folate36.39 μg(12 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C5.81 mg(6 %)
Potassium44.92 mg(1 %)
Calcium56.3 mg(6 %)
Magnesium4.22 mg(1 %)
Iron0.65 mg(4 %)
Iodine10 μg(5 %)
Zinc0.12 mg(2 %)
Saturated fatty acids15.72 g
Cholesterol95.31 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 12 cakes
½ cup
½ cup
½ teaspoon
2
eggs (beaten)
1 ¼ cups
For the decoration
1 ⅛ cups
4 cups
1
Orange (juice and finely grated zest)
orange Food coloring (optional)
12
jelly candy (starfish)
3 tablespoons
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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.

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