Sweet Citrus Individual Cakes
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 pinch salt
- 2 unwaxed Mandarin orange (finely grated zest)
- For the topping
- 6 Tbsps unsalted butter
- 1 cup powdered sugar
- 1.333 cups marshmallow cream
- ½ tsp vanilla extract
- To decorate
- Mandarin orange (or clementine)
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and mandarin zest until blended.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
For the topping: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Beat in the marshmallow creme and vanilla until well blended.
Spoon on top of the cakes and place a mandarin slice on top.