Orange marshmallow flower cupcakes

Method

• 1
  Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
• 2
  Use an electric beater to beat the eggs, sour cream, butter, orange rind and sugar in a small bowl until well combined.
• 3
  Transfer the butter mixture to a large bowl. Fold in the flour and almond meal until well combined. Divide the mixture evenly among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely.
• 4
  To make the orange icing, place the icing sugar, butter and orange juice in a small heatproof bowl and stir until a thick paste forms. Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir until smooth. Stir in the food colouring. Transfer to a piping bag fitted with a 1cm fluted nozzle.
• 5
  Cut 2 marshmallows in half horizontally. Pinch the ends to make petals. Pipe orange icing over 1 cupcake. Arrange the marshmallow petals on top. Place 1 Smartie in the centre. Repeat with remaining marshmallows, icing, cupcakes and Smarties. Set aside until set. Dust with icing sugar to serve.