Orange cupcakes

Ingredients:
Butter 90 g (3 oz)
Sugar 90 g (3 oz)
Eggs 2
Orange 1, grated for zest and squeezed for 2 tsp juice
Plain (all-purpose) flour 120 g (4 oz), sifted
Baking powder 2 Tbsp


Method:
1. Preheat oven to 180˚C (350˚F). Line a 12-hole patty tin with paper cases or
grease tins.

2. Cream butter and sugar until butter is pale in colour. Gradually beat in one
egg at a time, ensuring that batter is well mixed.

3. Mix in zest, juice and 60 g (2 oz) flour.

4. Gently fold in remaining flour and baking powder. Mix well until batter
is smooth.

5. Half-fill paper cases or greased patty tins with batter. Bake for
15–20 minutes, or until a toothpick comes out clean.

6. Remove from oven and place cupcakes on a cooling rack. Garnish as desired
and serve.