1 For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 18 bun tins.
2 Sift together the flour, baking powder and salt and set aside.
3 Beat the butter and sugar in a mixing bowl until pale and fluffy.
4 Gradually beat in the eggs, one at a time, beating until fully incorporated into the mixture.
5 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.
6 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;
7 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.
8 Decorate with chocolate sprinkles.