Preheat the oven to 180°C.
Line your muffin tins with baking parchment or paper cases.
Melt the butter. Zest the orange.
Beat the eggs and the sugar together using an electric whisk until you have a pale and fluffy mixture. Gradually incorporate the butter, the orange flower water and finally the flour and the orange zest. Mix gently.
Once you have a smooth cake mix, fill the muffin cases, transfer to the oven and bake for 15 minutes.
Allow to cool a little before removing from the mould and then allow to cool thoroughly on a wire rack before icing.
Soften the butter to room temperature and then whisk with the icing sugar and milk to make a buttercream.
Use a spoon or spatula to spread the icing on to the cupcakes and decorate with hundreds and thousands, candied fruits etc.
«Fill the muffin cases to 3/4 - this will give the cupcakes enough room to rise without overflowing. Add a little extra height to your cupcakes by piping on the icing.»
Moist cupcakes delicately scented with orange zest and orange flower water.