Ingredients
Cupcakes
Icing
Method
- Pre-heat oven to 160°C fan-forced. Line 12, ½ cup capacity muffin pans with paper cases.
- Place butter and caster sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in orange rind.
- Fold in flours alternately with the juice until all combined and mixture is smooth. Fold in currants. Spoon mixture between patty cases and bake for 20 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely.
- For the icing: Beat the butter in a bowl until soft, then gradually beat in the buttercream icing mix. Fold in the melted chocolate and green food colour until completely incorporated (add a few drops of milk if the mixture is a little stiff).
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