for 18 cakes
- 1 ¾ cups All purpose flour
- 2 teaspoons Baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter
- 1 cup sugar (heaped)
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1 unwaxed Orange (finely grated zest)
- ½ cup Orange juice
- To decorate
- chocolate Sprinkles
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 18 bun tins.
Sift together the flour, baking powder and salt and set aside.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Gradually beat in the eggs, one at a time, beating until fully incorporated into the mixture.
Add the vanilla and orange zest and beat until combined. Add 1/3 of the flour mixture, followed by half the orange juice and mix well.
Add another third of the flour and the rest of the orange juice, mixing to combine. Add the rest of the flour and mix until just combined;
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Place on a wire rack to cool completely.
Decorate with chocolate sprinkles.