Ingredients Cupcake 200g of butter
1 1/2 cup caster sugar
3 cups of self raising flour
1 cup of milk
1-2 tablespoons of cocoa powder
3/4 cup orange juice
Icing 200g of butter
6 cups of icing sugar
1/2 cup of milk
Orange food dye
Preheat the oven to 180 degrees. Line cupcake baking trays with patty pans.
In a mixing bowl, beat together the butter and sugar.
Add the eggs one at a time, and beat until combined after each addition.
Beat the orange juice through.
Alternate between folding in adding flour and milk until smooth.
Stir through the cocoa powder.
Spoon the chocolate cupcake batter evenly between patty pans.
Bake for 10-15 minutes, or until cooked when tested with a skewer. Allow to cool on a wire rack.
Make the icing by beating together the butter, icing sugar, milk, and food dye. Pipe or spread the icing atop each cupcake when cooled.