| 1. |
Preheat oven to 170°C. |
| 2. |
Line a 12-hole muffin tray with cupcake liners. |
| 3. |
Cream butter and caster sugar in a pastry mixer bowl until pale and fluffy. Add one egg at a time, beating well between each addition. |
| 4. |
Fold sifted flour into butter and egg mixture. Add dried tangerines, vanilla extract and milk and mix well. |
| 5. |
Divide cupcake mixture between the individual cupcake liners. |
| 6. |
Bake cupcakes for 25 mins or once an inserted skewer comes out clean. Allow cupcakes to cool completely before frosting. |
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| Frosting |
| 1. |
Cream butter and cream cheese until smooth. Add icing sugar a few spoonfuls at a time. Tip in the vanilla extract, lemon juice and colouring and continue to beat until smooth. Add more icing sugar, if necessary, until the frosting holds its shape. |
| 2. |
Fit a piping bag with the frosting tip of your choice. Fill only half of the bag each time and pipe your desired design on each cup cake. |
| 3. |
Garnish each cupcake with extra almond flakes and dried tangerine before serving. |
