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By Simon Holst
Once you’ve made them, you’re bound to add this recipe to your file of favourites. The results will disappear in no time and the recipe is easy enough to actually enjoy making with your children.
It’s also versatile. Simon Holst says you can successfully bake the mixture as a single cake in a 21cm ring tin.
For 12-18 cupcakes:
1. Turn the oven to 180°C (or 170°C for fanbake). Measure sugar, oil, eggs and grated rind into a food processor and blend until pale and creamy. Add orange juice and vanilla and whiz again, then sieve in the salt and flour. Mix just enough to make a smooth batter.
2. Line 12-18 muffin cups with paper liners, then spoon the batter into them. Bake for 12-15 minutes, so a skewer poked into the cake comes out clean.
3. Remove the cupcakes from the oven, allow to cool in their pans for a few minutes, then transfer to a rack to cool.
Mix icing sugar, butter and enough orange juice or water to make a fairly soft icing. Spread the icing on the cooled cupcakes and add the decorations of your choice – Mini M&Ms and Pebbles work well.
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