Citrus Cupcake with Lemon Icing and Caramelised Orange Peel

Serves 20



185g butter
160g (180ml) Huletts Castor Sugar
5ml vanilla essence
3 eggs
210g (375ml) cake flour
10ml baking powder
15ml finely grated orange rind
30ml orange juice

Lemon icing:
315g (375ml) Huletts Icing Sugar
30ml lemon juice
5ml orange-flavoured liqueur (optional)




  1. Preheat the oven to 180ºC.
  2. Place the butter, castor sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
  3. Gradually add the eggs and beat well after each addition.
  4. Sift the flour and baking powder over the butter mixture and stir to combine.
  5. Spoon the cake mixture into 18 x ½-cup capacity muffin pans lined with paper cups.
  6. Bake for 35 minutes or until cooked when tested with a skewer.
  7. Remove from the pans and cool on wire racks.
  8. To serve, spoon the lemon icing over the cupcakes.
  9. Leave to cool.
  10. Decorate with caramelised orange peel.

Lemon icing:

  1. Place the icing sugar, lemon juice and liqueur in a bowl and whisk to combine.
  2. Set aside.

Orange peel:

  1. Use a zester and scrape the orange part of the peel off the orange.
  2. Heat ½ cup sugar and 1 cup water in a pot.
  3. Add the peel and leave to boil together until liquid is syrupy.
  4. Strain and decorate the cupcakes with the caramelised orange peel.