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Orange Syrup Cupcakes

I love Orange Syrup Cupcakes. Pour the warm orange syrup over the cupcakes and the syrup soaks into the cake and infuses the wonderful citrus flavor.

The syrup makes these cupcakes extra moist.

This is a very easy recipe to follow and it only needs five ingredients for the cake mixture.

This recipe can also be used as an orange cake recipe. I have made the cake in a loaf tin or round cake pan and poured the warm syrup over as soon as the cake comes out of the oven.

Ingredients:

• 2 oranges, juice and finely grated rind
• 4oz (125g) butter
• 2 cups caster sugar
• 2 eggs
• 1 1/2 cups self-raising flour

Preparation:

• Preheat oven to 350F (180C).

• Line cupcake trays with cupcake papers.

• Place orange rind, butter and 1 1/2 cups sugar in a bowl and beat with an electric mixer until pale and creamy.

• Add eggs, one at a time, beating well between each addition.

• Stir in sifted flour and 2 tbsp orange juice.

• Spoon mixture into cupcake trays.

• Bake for 20 minutes or until a skewer inserted in the center of an orange syrup cupcake comes out clean.

• While cupcakes are cooking, place remaining sugar, 1/2 cup orange juice and 1/2 cup cold water in a saucepan and stir over low heat until sugar has dissolved.

• Increase heat to high and bring to boil.

• Boil, without stirring, for 3 minutes or until mixture has thickened.

• Stand cupcakes in trays for 5 minutes.

• Turn upside down onto trays.

• Remove cupcake papers.

• Pour hot syrup over cakes.

• Orange syrup cup cakes are delicious served warm with thickened cream.

• Note: I still use cupcake papers and just peel them off and pour the syrup over the upside down cake. You can also pour syrup over the top of the cupcake. To help the syrup soak into the cake, it is a good idea to pierce the cake in a few places with a skewer.

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