Orange Flower Cupcakes

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

Beat the butter and sugar in a mixing bowl until pale and fluffy.

Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and mandarin zest until blended.

Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.

For the buttercream: beat together the butter, marmalade and zest until creamy.

Gradually sift in the icing sugar, beating until combined. Gradually add the orange juice, beating until thick and fluffy.

Spoon into a piping bag with a leaf tip and pipe 2 rows on each cake, as in the photo.

To decorate: put the mandarin segments into a pan with the sugar and water and heat until the sugar has dissolved. Bring to a simmer and cook for about 10 minutes, until tender and translucent. Leave to cool completely.