Orange Blossom Water Cupcakes

Before you begin make your orange blossom syrup. Place 50g golden caster sugar in a pan with 4tbsp of freshly squeezed orange juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1 tsp Nielsen-Massey Orange Blossom Water.

Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcakes trays with cupcake cases.

Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the orange blossom water.

Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

Once combined, add the remaining flour.  Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.  

Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

Once completely cooled, remove from the tins.  To ice, put the cream cheese, butter, orange blossom water, orange zest and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy.