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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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