Ingredients
Cupcakes
165g butter, softened to room temperature
3/4 cup Chelsea Caster Sugar
3 eggs, lightly beaten
1/2 cup light sour cream
1 1/4 cups self raising flour
Rind of 1 orange
1/2 cup white choc bits, optional
Fruity Icing
90g butter, room temperature
1 1/3 cup Chelsea Icing Sugar, sifted
1 Tbsp lemon or orange juice
Method
Preheat oven to 190°C conventional or 170°C fan forced
Beat butter and Caster sugar in a mixing bowl until light and creamy. Add egg gradually beating between each addition, then stir in sour cream.
Sift flour three times and fold flour and orange rind through mixture. Spoon batter into 20 paper lined cup muffin pans, 1/3 of the mixture in each muffin. Sprinkle with choc bits. Cook for 15 - 18 mins or until golden brown. Cool completely before Icing. Spread with Icing and sprinkle with coloured sugar.
Fruity Icing
Combine all ingredients in a food processor and process until well combined.
Coloured sugar
Add a few drops of food colouring to a 1/2 cup of Chelsea Caster sugar.
Stir well and sieve to distribute colour.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 73 people added this to their Favourite Recipes.
Rate this Recipe