Ingredients
- 160g salted butter, soft
- 160g caster sugar
- 160g self-raising flour
- 3 whole eggs
- Zest of 2 oranges
- For the buttercream:
- 100g salted butter, softened
- 200g icing sugar, sifted
- A pinch of salt
- 1 tbs vanilla bean paste
- 3 tbs lemon juice
- For the topping:
- Zest of 1 orange
- 4 Oreo biscuits, crumbled
- 1 tbs cocoa powder
- Preheat the oven to 180 degrees/gas 4. Line a cupcake tray with 12 paper cases.
- In a bowl, whisk together the butter and sugar with an electric hand whisk until light and creamy in colour.
- Add the flour, eggs and orange zest, and mix until a light cake batter is formed. Spoon the mix into the cases until they are three-quarters full.
- Place in the oven and bake for 15 minutes until light, golden brown and evenly risen. Allow to cool on a wire rack.
- To make the buttercream, carefully whisk the butter and icing sugar together for one minute. Season with a pinch of salt, vanilla and the lemon juice, then whisk again until incorporated.
- Pipe or spoon the buttercream on to the cooled cupcakes. Then top with some orange zest and Oreo biscuit crumbs, then dust with some cocoa powder.
