Orange Syrup Cupcakes

The syrup makes these cupcakes extra moist.

2 oranges, juice and finely grated rind
125g butter
2 cups caster sugar
2 eggs
1 1/2 cups self-raising flour

1. Preheat oven to 180C (350F).

2. Line cupcake trays with cupcake papers.

3. Place orange rind, butter and 1 1/2 cups sugar in a bowl and beat with an electric mixter until pale and creamy.

4. Add eggs, one at a time, beating well between each addition.

5. Stir in sifted flour and 2 tblspns orange juice.

6. Spoon mixture into cupcake trays.

7. Bake for 20 minutes or until a skewer inserted in the center of an orange syrup cupcake comes out clean.

8. While cupcakes are cooking, place remaining sugar, 1/2 cup orange juice and 1/2 cup cold water in a saucepan and stir over low heat until sugar has dissolved.

9. Increase heat to high and bring to boil.

10. Boil, without stirring, for 3 minutes or until mixture has thickened.

11. Stand cupcakes in trays for 5 minutes.

12. Turn upside down onto trays.

13. Remove cupcake papers.

14. Pour hot syrup over cakes.

Orange syrup cup cakes are delicious served warm with thickened cream.

Note: I still use cupcake papers and just peel them off and pour the syrup over the upside down cake. You can also pour syrup over the top of the cupcake. To help the syrup soak into the cake, it is a good idea to pierce the cake in a few places with a skewer.