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How to make Almond & orange syrup cupcakes

Yield = 12
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 125g butter, at room temperature
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1 cup almond meal
  • 1/4 cup milk
  • Double cream, to serve

Orange syrup

  • 2 oranges
  • 1/4 cup caster sugar
  • 2 tablespoons fresh orange juice

Method

  • Step 1 Preheat oven to 180C. Line 12 1/3-cup capacity muffin pans with paper cases.
  • Step 2 Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition.
  • Step 3 Fold in the flour, almond meal and milk until smooth. Divide the mixture among the cases and smooth the surfaces.
  • Step 4 Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean.
  • Step 5 To make the orange syrup: Use a zester, or a vegetable peeler and a small sharp knife, to peel and cut the orange rind into thin strips. Stir the orange rind, sugar and orange juice in a small saucepan over low heat for 2-3 minutes, until the sugar dissolves. Increase the heat to high and bring to the boil.
  • Step 6 Simmer, without stirring, for 1-2 minutes or until the mixture thickens slightly.
  • Step 7 Place cupcakes on a wire rack and slowly spoon over the syrup. Serve with double cream while still warm.