Ingredients115g unsalted butter, softened
175g caster sugar
Grated zest of 1 small orange
225g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 large eggs, beaten
225ml buttermilk
2 tbsp sunflower seeds
For the frosting
65g unsalted butter, softened
140g icing sugar
1 tbsp orange juice
Orange food colouring (optional)
Bought or homemade icing or marzipan flowers, to decorate
Method
To make the cupcakes, preheat the oven to 180°C/gas mark 4. Line a 12-cup muffin tray with paper cases.
Beat the butter, sugar and orange zest together in a mixing bowl until creamy. Sieve together the flour, baking powder and bicarbonate of soda.
Gradually beat in the eggs and then stir in the flour, buttermilk and sunflower seeds until evenly combined.
Spoon into the paper cases and bake for 20–25 minutes until golden and a skewer pushed into the centre of a cake comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to cool completely.
To make the frosting, beat the butter until smooth. Sieve in the icing sugar a little at a time, beating well after each addition. Stir in enough orange juice to give a soft icing and tint with a few drops of orange food colouring.
Spread or pipe the icing over the cupcakes and decorate with bought or homemade icing or marzipan flowers.
Source: http://www.channel4.com/4food/recipes/baking/cakes/cupcakes/orange-buttermilk-and-sunflower-cupcakes-recipe
