Orange Cupcakes

Preheat oven to 350 degrees and line a 12-cup muffin pan with cupcake liners.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using a electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.

Sift the flour together with the baking powder into a separate bowl. Add one-third of the flour to the creamed mixture and beat well. Pour in half the milk and beat well. Add another third of the flour and beat again. Beat in the remainder of the milk and all the orange juice. Finish by adding the last third of the flour and the orange zest and beat well. If the mixture looks like it is curdling slightly, dont panic, simply add another tablespoon of flour and mix well.

Carefully spoon the mixture into the muffin cups, filling them about two-thirds full. Bake in the oven for about 20 minutes, testing after 18, until lightly golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes it should come out clean.

Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, frost with orange buttercream frosting and decorate as desired