Sophisticated Festive Cupcakes

Cupcakes are not fun just for children. Even though I'm sure children would plough their way through these quite happily, the subtle combination of flavours lend itself to a more experience and appreciative palette.

Orange and physalis berry cupcake

Makes:12 cupcakes
Prep Time: 40 mins
Cooking time: 20-25 mins
Preheat oven 180oC
Orange cupcake mixture:
6oz margarine
6oz sugar
6oz SR Flour
1 tbsp baking powder
3 medium eggs
Couple of tsp of milk
2 orrange rinds, grated

2 tbsp fresh orange juice, squeezed from grated orangeda 12-hole cupcake/muffin tray, lined with paper cases.
200g White chocolate
100g dark chocolate
Punnet of physalis berries

Sophisticated cupcakes

Orange and physalis berry cupcake method:
1. Cream the marg and sugar together to get a nice light colour. Then add the SR flour and baking powder. Once fully mixed add in eggs and tsp of milk. Don't forget you can always add more milk. Mix through to create a light and airy mixture.
2. Separate the mix into the cup cases and pop into the preheated oven for 20-25mins.
3. While the cupcakes are baking melt the white and dark chocolate in separate glass bowls over simmering water in saucepans. Do not allow the water to come in contact with the chocolate.
4. You don't need to wait for the cooked cupcakes to cool too much before you pour the white chocolate evenly over the cupcakes making sure the chocolate doesn't flow over the cake cases.
5. Pull the leaves back from the berries and dip the berry into the dark chocolate. Place on a smooth surface to cool. 
6. Once the white chocolate has cooled you can place a dark chocolate coated berry on top.
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Chocolate dipped physalis berries