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Makes 20

Ingredients

Cupcakes

165g butter, softened to room temperature

3/4 cup CSR Caster Sugar

3 eggs, lightly beaten

1/2 cup light sour cream

1 1/4 cups self raising flour

Rind of 1 orange

1/2 cup white choc bits (optional)

Fruity Frosting

90g butter, at room temperature

1 1/3 cup CSR Soft Icing Mixture, sifted

I tablespoon lemon or orange juice

Method

1. Preheat oven to 190ºC conventional or 170ºC fan forced

2. Beat butter and CSR Caster Sugar in a mixing bowl until light and creamy.

3. Add eggs, gradually beating between each addition, then stir in sour cream.

4. Sift flour three times and fold flour and orange rind through mixture. Spoon batter into 20 paper lined 1/3 cup muffin pans. Sprinkle with choc bits. Cook for 15 – 18 minutes or until golden brown.

Cool completely before icing. Spread with frosting and sprinkle with coloured sugar.

Fruity Frosting - Combine all ingredients in a food processor and process until well combined.

Coloured sugar - Add a few drops of food colouring to CSR Caster Sugar. Stir well and sieve to distribute colour.

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