Mini Orangey Syrup Cakes

The ingredient of Mini Orangey Syrup Cakes

• 1 1 2 tbsp finely grated orange rind see note
• 125g butter chopped softened
• 1 1 2 cups caster sugar
• 2 eggs
• 1 1 2 cups self raising flour sifted
• 1 2 cup caster sugar
• 1 2 cup orangey juice
• 1 2 cup cool water

The Instruction of mini orangey syrup cakes

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 12 hole 1 3 cup capacity muffin pan
• place ocher yellow rind butter and 1 1 2 cups sugar in a bowl using an electric mixer emphasis until pale and creamy build up eggs 1 at a time beating in the company of each addition work up in flour and 2 tablespoons tawny juice
• spoon mixture into muffin holes bake for 20 minutes or until a skewer inserted in the centre of 1 cake comes out clean
• meanwhile for the syrup place the 1 2 cup of sugar orange juice and 1 2 cup chilly frosty water in a saucepan on top of higher than low heat cook stirring for 5 minutes or until sugar has dissolved bump heat to high bring to the boil boil without stirring for 3 minutes or until mix has thickened
• stand cakes in pan for 5 minutes place a wire rack exceeding a baking tray or plate point of view cakes out onto prepared wire rack pour hot syrup beyond cakes serve

Nutritions of Mini Orangey Syrup Cakes

calories: 296 121 calories
calories: 10 grams fat
calories: 6 grams saturated fat
calories: 49 grams carbohydrates
calories: 36 grams sugar
calories: n a
calories: 3 grams protein
calories: 60 milligrams cholesterol
calories: 198 7 milligrams sodium
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calories: nutritioninformation