Name: Mandarin cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: Icing; 250 gram chopped cream cheese; 3 cup sifted icing sugar; 1 mandarin, finely grated zest; 1/2 teaspoon ground cinnamon; 180 gram butter, softened; 1 cup caster sugar; 1 teaspoon vanilla extract; 1 mandarin, finely grated zest and juice, plus 2 extra, peeled and segmented; 3 eggs; 2 cup sifted self-raising flour; 3/4 cup natural yoghurt; 2 tablespoon toasted chopped pistachios

Ingredients

Icing

250 gram chopped cream cheese

3 cup sifted icing sugar

1 mandarin, finely grated zest

1/2 teaspoon ground cinnamon

180 gram butter, softened

1 cup caster sugar

1 teaspoon vanilla extract

1 mandarin, finely grated zest and juice, plus 2 extra, peeled and segmented

3 eggs

2 cup sifted self-raising flour

3/4 cup natural yoghurt

2 tablespoon toasted chopped pistachios

Method

1.Preheat oven to moderate, 180°C Lightly grease 18 holes of two, 12-hole muffin pans, or line with paper patty cases.

2.Using an electric mixer, beat butter, sugar, vanilla and zest together, until pale and creamy. Add eggs, one at a time. Beat well. Fold through flour alternately with combined yoghurt and juice, until well combined. Fold in chopped segments of 1 extra mandarin.

3.Spoon mixture among recesses until 2/3 full. Bake for 20-25 minutes, until cooked when tested. Cool in pan, then transfer to a wire rack to cool completely.

4.ICING: In a medium bowl, using an electric mixer, beat cream cheese and icing sugar together until light and fluffy. Beat in zest and cinnamon.

5.Spread icing on cakes. Top with halved segments and pistachios.