Fancy Orange Cupcakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 12-15 bun tins.

Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg, orange zest and Grand Marnier.

Stir together the flour, baking powder, bicarbonate of soda and salt.

Beat the soured cream into the butter mixture alternately with the flour mixture..

Spoon into the paper cases and bake for 20-25 minutes, until firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the white frosting: whisk the egg whites with the sugar in a heatproof bowl until just combined. Place the bowl over a pan of simmering (not boiling) water and whisk constantly until the mixture is very warm. Remove from the heat.

Whisk until stiff and glossy, then add the butter, a little at a time, beating until glossy and smooth. Add the Grand Marnier and beat until incorporated.

Spoon into a piping bag and pipe a generous round in the centre of each cake.

For the orange buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat well.

Slowly add the Grand Marnier and colouring and beat until blended.

Spoon into a piping bag and pipe around the edges of the cakes and on top of the frosting, as in the photo.