Anything citrus are in season at the moment! Inspired by the tangelos we bought from the market, I made tangelo cupcakes with orange blossom buttercream icing based on a orange cupcake recipe I came across in the Primrose Bakery cupcake book. I struggled with my search for a good cup cake recipe; this book answered my calling.
Top tips for making moist cupcakes and smooth icing:
1. Butter and all ingredients required for the recipe should be at room temperature.
2. Be organise! Have ready all ingredients to measure for use.
3. Allow cupcakes to cool completely prior to icing.
Tangelos can be bought from any good fruit grocer (we bought ours from "Eat More Fruit" at the South Melbourne Market) and orange blossom water can be bought from any good delicatessan (we bought ours from "Jones Grocer").
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