A deliciously summery cupcake recipe that would be perfect for weddings or to sell at outdoor summer fairs.

makes about 18

175g caster sugar
Zest of one orange
175g unsalted butter, at room temperature
3 eggs
1 tsp vanilla extract
225g plain flour
1 tbsp plus 1 tsp baking powder
140ml sour cream
125g nectarine, chopped

For the icing:

250g powdered sugar
zest of 1 orange
200ml double cream

Preheat the oven to 170 degrees C.  Line two cupcake trays with cupcake cases, this batter should make about 18 cakes.

In a large bowl or on the worktop, work the orange zest in to the caster sugar to bring out the flavour.  (for a step by step, check out this post).

In a stand mixer or in a large bowl, beat the butter until it turns a lighter yellow.  Add the sugar gradually until fully incorporated and the mixture is pale and fluffy.

Add the eggs one at a time, mixing well after each addition.  Stir in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder.  Fold in to the batter.

Stir in the sour cream.

Gently fold in the nectarine.

Spoon mix into cupcake cases and bake for 15 – 20 minutes, until lightly browned and springy to touch.

Remove from tin and allow to cool.

To make the icing whisk all the ingredients together until the sugar is dissolved and the icing has a light consistency. Add a little extra cream if you think the icing is too thick.

Ice the cooled cakes and top with a thin slice of nectarine.