Dessert Recipe Buttery orange cupcakes

Dessert Recipe Buttery orange cupcakes

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

Instructions:

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.


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.


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.


4. Meanwhile, make Orange buttercream: Using an electric mixer, beat butter and rind until pale. Gradually add icing sugar and juice, beating until combined.


5. Spread or pipe buttercream using a 1cm fluted nozzle. Decorate with flowers. Serve.