Ingredients:125g butter, softened
3/4 cup caster sugar
2 eggs
225g self-raising flour
juice and finely chopped zest of 1 orange
1 cup icing sugar
1 tablespoon orange juice, extra
1 tablespoon lemon juice
Method:
1. Preheat oven to 190 degrees and prepare 12 cupcake cases.
2. Combine the butter, caster sugar, eggs, self-raising flour, orange juice and zest and beat together until creamy.
3. Spoon the mixture evenly into 12 cupcake cases.
4. Bake for 12-15 minutes, or until golden brown.
5. Cool completely on a wire rack.
6. Mix together the icing sugar, orange juice and lemon juice.
7. Spoon the icing over the cakes and spread evenly to the edges with a knife.
Adapted from "Afternoon tea orange cake" in Stephanie Alexander. (1996). The cook's companion. Ringwood, Vic.: Penguin Books Australia.
