Name: Orange cupcake bouquet
Cook time: 15 min
Total time: 15 min
Ingredients: 6 slice (120g) glacé orange; 75 gram butter, softened; 1 teaspoon finely grated orange rind; 1/3 cup (75g) caster sugar; 1 egg; 2 tablespoon self-raising flour; 1/4 cup (35g) plain flour; 1/4 cup (30g) almond meal; 15 centimetre polystyrene craft ball; 24 double-ended wooden toothpicks; 2 sheet tissue paper; ribbon; fresh flowers; florist tape

Ingredients

6 slice (120g) glacé orange

75 gram butter, softened

1 teaspoon finely grated orange rind

1/3 cup (75g) caster sugar

1 egg

2 tablespoon self-raising flour

1/4 cup (35g) plain flour

1/4 cup (30g) almond meal

15 centimetre polystyrene craft ball

24 double-ended wooden toothpicks

2 sheet tissue paper

ribbon

fresh flowers

florist tape

Method

1.Cut each orange slice into 20 tiny wedges.

2.Preheat oven to 180°C/160°C fan-forced. Line two 12-hole mini (1 tablespoon/20ml) muffin pans with paper cases.

3.Beat butter, rind, sugar and egg in small bowl with electric mixer until light and fluffy.

4.Stir in sifted flours and almond meal. Divide mixture among cases; smooth surface. Top each cake with five orange wedges.

5.Bake cakes about 15 minutes. Turn cakes onto wire rack to cool.

6.Using a serrated knife cut about quarter of the ball away, so the ball will sit flat. Using toothpicks, secure cakes to ball. Place bouquet on a small stand; wrap with paper and ribbon. Bind ends of fresh flowers with florist tape; position flowers between cakes.

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Ingredients

Method

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