Orange blossom cupcakes | Women's Weekly Food

Ingredients

• 125 gram butter, softened
• 2 teaspoon orange rind, finely grated
• 2/3 cup (150g) caster sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• 1/3 cup (50g) plain flour
• 1/3 cup (40g) almond meal
• 1/2 cup (65g) dried cranberries
• 1/4 cup (60ml) orange juice
• 2 tablespoon milk
• 2 teaspoon gelatine
• 1 1/2 tablespoon water
• 2 teaspoon glucose syrup
• 1 1/2 cup (240g) pure icing sugar
• 1/2 cup (80g) pure icing sugar, extra
• yellow, orange and pink food colouring
• 90 gram butter, softened
• 1/4 teaspoon orange essence
• 1 cup (160g) icing sugar
• 1 tablespoon milk
• Butter cream (1 quantity)
• 125 gram (40z) softened butter
• 1 1/2 cup (240g) icing (confectioners’) sugar