ORANGE CUPCAKES

Makes 12

Ingredients:
125g unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, separated, at room temperature
1 1/2 cups self-raising flour
1/4 tsp salt
1/2 cup oange juice
zest of 2 oranges

Frosting:
175g icing sugar
few tsps of orange juice
yellow food colouring
sugar sprinklers, to decorate

Method:
1. Cream together the butter and sugar wth an electric mixer on medium speed until fluffy. Add the egg yolks. Beat well.

2. In a separate bowl combine the flour and salt.

3. Add the dry ingredients to the creamed mixture, alternating with orange juice. Fold in the orange zest.

4. With clean beaters, whip the egg whites until stiff peaks form. Gently fold the whites with a rubber spatula into the batter.

5. Fill the cupcake liners two-thirds full. Bake in preheated oven, 180 degreesC for 20-25 minutes or until a toothpick inserted comes out clean. Cool cupcakes in the pan.

6. To make Frosting, mix the icing sugar with orange juice to make a smooth thick spreadable paste. Colour with 1 to 2 drops of yellow colouring. Spoon over cupcakes and ease into a smooth layer with a wetted round-bladed knife. Decorate with sprinklers and leave to harden for 30 minutes. Store in an airtight tin for up to 3 days.

HONEYCOMB CUPCAKES

Makes 12

Ingredients:
60g butter, softened
1/4 cup sugar
1 tsp vanilla essence
1 large egg, whisked lightly
3/4 cup self-raising flour, sifted
1/4 cup milk
1 1/2 Cadbury Crunchie bar, chopped into small crumbly bits
(separate 1 bar aside for batter and 1/2 bar aside to sprinkle)

Method:
1. Preheat oven to 180 degreesC.

2. Cream butter, sugar and vanilla essence until light and fluffy.

3. Gradually beat in the egg until well combined.

4. Gently fold in flour and milk in alternate batches. Stir in 1 bar of chopped honeycomb.

5. Spoon mixture into cupcake cases and sprinkle crumbles of the 1/2 bar of chopped honeycomb on the tops. Bake in preheated oven for about 20 minutes until the tops turn slightly golden.

Note: Sugar can be reduced. Soft and fluffy.

BROWNIE CUPCAKES

Makes 12

Ingredients:
4 ounces/120g unsweetened chocolate, chopped
1/2 cup/113g unsalted butter, cut into pieces
1 1/4 cups/250g granulated white sugar
1 tsp pure vanilla extract
3 large eggs
3/4 cup/105g all purpose flour, sifted
1/4 tsp salt

Method:
1. Preheat oven to 170 degreesC/325 degreesF and place rack in center of oven. Line 12 muffin tins with paper foil baking cups.

2. Melt the chopped chocolate and butter in a stainless steel/heatproof bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.

3. Using an electric mixer, beat eggs and salt until very foamy. Continue beating while gradually adding the sugar. Beat until mixture is thick and pale.

4. Pour chocolate mixture into the above mixture, add vanilla and fold until just mix. Add flour and mix until well blended.

5. Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Remove from oven and let cool on a wire rack.

Note: Moist with a slight crunchy top.