Orange & Poppy seed cupcakes with Orange Juice Icing

These cupcakes are incredibly moist (due to the sourcream) & are a big hit at Kids parties :) Instead of gummy bears you could also use starburst fruits, or any jelly-ish lollies (be creative!)

Cupcake mixture

1 cup unsalted butter, at room temperature

1 cup caster sugar

1.5 cups self-raising flour

4 eggs

0.5 cup sour cream

1 tsp vanilla essence

1 tbsp poppy seeds

0.5 cup freshly squeezed orange juice (without the seeds, with the pips & stuff)

Orange juice icing

0.5 cup unsalted butter, at room temperature

1/4 cup freshly squeezed orange juice (strained)

4 cups soft icing sugar

1. Preheat the oven to 175'C

2. Place 24 mini paper baking cases in muffin tins

3. Combine the butter, sugar, flour, eggs & sour cream in a large bowl & beat with an electric whisk until smooth, about 2-3 minutes

4. Stir in the vanilla, poppy seeds & orange juice until well combined.

5. Spoon the batter into cases

6. Bake for 14-16 minutes

7. Remove muffin tray from oven & let cool for 5 minutes, then remove the cupcakes from the tray and cool on a rack for 20 minutes

To make the icing

1. Combine orange juice, butter & half the icing sugar in a bowl, beat with electric whisk

2. Gradually add in the remaining icing sugar, & combine until smooth & of spreadable consistency.

(add more icing sugar if too runny)

Spread onto cupcakes, top with gummy bears!

You can also make bigger cupcakes with these (there is a bit of mix left over if you make 24 x babycakes), just add about 5 minutes into the oven baking time.