Flour 130 gms
Corn Flour 35 gms
Baking powder 1 tsp
Salt ¼ tsp
Butter (unsalted, melted) 115 gms
Caster sugar ¾ cup
Milk ¼ cup
Eggs 2 units
Fruiti-O Orange Nectar 2 tbs
Orange zest 1 orange
Vanilla essence 1 tsp
Orange zest 1 orange
Butter (unsalted) 225 gms
Icing sugar 2 cups
Orange/vanilla essence ½ tsp
Salt 1 pinch
Mix the flour, corn flour, baking powder and salt in a bowl. Beat melted butter and sugar. Add milk, eggs, Fruiti-O Orange Nectar, zest of orange, vanilla essence and whisk. Add the dry ingredients to the wet ingredients and stir through gently with a spatula until they combine. Fill the cup cake cases to about 2/3 full. Bake at 180°C for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. For the frosting, beat butter, add icing sugar and zest, salt and essence and chill and then pipe on cupcakes and serve.
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