Orange Cupcakes

Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.

Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the orange extract and orange zest.

Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.

To make the syrup, place the golden caster sugar in a pan with the orange juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in the orange extract and zest.

Leave the cakes to cool a little on a wire rack then add some orange sugar syrup to the top of each one.

To ice, put the cream cheese, butter, orange extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Top with additional orange zest.