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How to make Buttery orange cupcakes

Yield = 12
Prep time: 0:25
Cook time: 0:40
Total time: 1:05

Ingredients

  • 1 medium orange
  • 100g Western Star butter, melted, cooled
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1/4 cup milk
  • Sugar flowers, to decorate

Orange buttercream

  • 185g butter, softened
  • 1 1/2 teaspoons finely grated orange rind
  • 2 1/4 cups icing sugar mixture
  • 1 1/2 tablespoons orange juice

Method

  • Step 1 Place orange in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 20 minutes or until softened. Drain. Cool.
  • Step 2 Preheat oven to 200°C/180°C fan-forced. Line a 1/3 cup-capacity muffin pan with paper cases. Chop orange. Discard seeds. Place in a food processor. Process until almost smooth. Add butter, sugar and eggs. Process. Add flour and milk. Pulse until just combined.
  • Step 3 Divide mixture between cases. Bake for 12 to 15 minutes or until a skewer inserted into 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a rack to cool.
  • Step 4 Meanwhile, make Orange buttercream: Using an electric mixer, beat butter and rind until pale. Gradually add icing sugar and juice, beating until combined.
  • Step 5 Spread or pipe buttercream using a 1cm fluted nozzle. Decorate with flowers. Serve.