Spring has Sprung Cupcakes

Hey kidlets!
Winter is coming to a close over here so what better way to celebrate the coming of Spring than with a delicious batch of Springtime cupcakes. They are beautiful orange flavoured cakes with a touch of rose and a sweet icing on top with flavours of honey, rose and just a hint of strawberry.
Ingredients
for cakes (makes 12)
- 150g unsalted butter, softened
- 3/4 cup caster sugar
- Zest of one orange
- Juice of one orange
- 2 teaspoons rosewater essence
- 2 eggs
- 1 3/4 cup self-raising flour
- 3/4 cup milk
- Orange food colouring (optional)
for icing
- 75g unsalted butter, softened
- 1 1/2 cups icing sugar
- 2 teaspoons honey
- 3 teaspoons rosewater essence
- 1 teaspoon strawberry essence
- 4 drops of rose pink food colouring
- Pretty sprinkles to decorate
Recipe
- Preheat the oven to 180 degree Celsius (or 350 degrees Fahrenheit).
- Line muffin tray with twelve paper cases.
- Beat butter until light and fluffy. Add sugar and zest and continue beating until combined. Add the eggs, one at a time, and beat well after each additional. Add orange juice and rosewater and beat until combined. Fold through milk and flour alternately in two batches. At this stage the mix should be quite runny.
- Divide the batter between cupcake cases and pop in the oven for about 15-18 minutes or until a skewer comes out clean when inserted into the centre of a cake. Once baked, leave the cupcakes to cool before icing.
- To make icing, beat the butter until it is light and creamy. Add the flavourings (honey, rosewater, strawberry) and food colouring and beat once more. Gradually sift in icing sugar. I usually sift two tablespoons at a time.
- Once the cakes have cooled you can decorate with the icing and whatever pretty sprinkles or sugar flowers you can. I would have used sugared rose petals but unfortunately we don't have them so silver sprinkles had to do.
Enjoy!