This recipe first appeared in Food magazine issue 76.
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Ingredients
icing
Method
1.Preheat the oven to 190°C. Line a 12-hole muffin pan with paper cupcake cases.
2.Cream together the butter, sugar and zest until the mixture is light and fluffy. Stir in the flour alternately with the milk mix.
3.Divide the mixture among the prepared cupcake cases and bake the cakes for 15-18 minutes in the preheated oven, or until they are golden. Transfer the cakes to a wire rack to cool completely before icing them.
4.To make the icing, place the prepared mandarin segments in the bowl of a food processor and blend them well. Place the blended mandarins in a sieve and collect the juice.
5.Beat the butter in a bowl, add the essence and gradually add half the icing sugar, followed by a tablespoon or two of the mandarin juice. Add the remaining icing sugar to form a stiff icing (you may need to add a little more juice or icing sugar).
6.Spoon or pipe the icing onto each cold cake and decorate with a mandarin segment. The cakes will keep in an airtight container for 2 days.
