Orange & lemon cupcakes
250g unsalted butter, softened 150g caster sugar 3 eggs 150g self-raising flour, sifted 1 tsp baking powder zest and juice of 1 orange and 1 lemon, plus 1 orange and 1 lemon ½ tsp orange essence 200g icing sugar 12-hole cupcake tin 10 cupcake cases piping bag with a rosette nozzle
Preheat the oven to 180°C/160°C fan/gas mark 4 and line the cupcake tin with 10 cupcake cases. In a large mixing bowl, cream together 150g of the butter with the caster sugar for 3-4 mins until the mixture is very fluffy. Beat in the eggs, one at a time, until fully incorporated, then stir in the flour and baking powder. Add the zest and juice of the orange and orange essence, and stir until thoroughly incorporated. Divide the mixture between the cupcake cases and bake for 15-20 mins until the cakes have risen and are golden. Allow to cool for 10 mins within the tin, then allow to cool completely on a wire rack.
In a separate large mixing bowl, whisk the remaining butter with an electric whisk for 1 min, then add the icing sugar gradually, whisking it in each time. Whisk for 2-3 mins until the mixture is light and fluffy. Add the lemon juice and zest, then whisk until incorporated. Transfer the icing to a piping bag with a rosette nozzle, then pipe the icing on the top of the cupcakes; piping from the edge into the middle, in a circular motion.
Grate the zest of the remaining orange over half of the cupcakes, then grate the zest of the remaining lemon over the rest of the cupcakes. Place the cakes on a serving plate, and serve.