Orange Blossom Cupcakes

Orange Blossom Cupcakes are sure to brighten anyone's day. These citrus cupcakes with white chocolate icing will definitely be a winner.

To make this cupcake so dainty, it is necessary to cream the butter, sugar and orange rind for 8-10 minutes. The lighter the color and fluffier the texture of the creamed mixture determines the daintiness of these cupcakes.

This recipe can also be used as an orange cake recipe. I have made the cake in a loaf tin and still frosted it with the white chocolate mixture.

Prep Time	Cooking Time	Servings	Difficulty
20 minutes	15 minutes	12	Easy

Ingredients

• 6oz (175g) butter, softened and chopped
• 6oz (175g) caster sugar
• 1 tspn finely grated orange rind
• 2 tblspn orange-flavored liqueur
• 3 eggs
• 5oz (150g) all-purpose (plain) flour (sifted)
• 1 tspn baking powder, (sifted)

Method

Preheat oven to 350F (180C).

Line cupcake tins with cupcake papers.

Place the butter, sugar, orange rind and liqueur in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.

Gradually add the eggs, beating well after each addition.

Add the flour and baking powder and beat until just combined.

Spoon mixture into cupcake tins.

Bake for 15 minutes or until a skewer inserted in the center of an orange blossom cupcake comes out clean.

Cool on wire racks before icing.

White Chocolate Icing:

• 7oz (200g) white chocolate, chopped
• 160ml (2/3 cup) cream

Place white chocolate and cream in a small saucepan over low heat and stir until melted and smooth.