225g plain flour
1 tsp baking powder
1/2 tsp ground cinnamon
largh pinch ground cloves
large pinch grated nutmeg
175g butter, softened
200g caster sugar
4 tbsp honey
grated rind of 2 oranges
4 eggs
For the frosting:
200ml double cream
3 tsp honey
2 oranges, thinly sliced
Preheat the oven to 190'c/Gas Mark 5 and line a 14 hole muffin tin with cupcake papers.
Sift together the flour, baking powder, cinnamon, cloves and nutmeg and set aside. In another bowl add the butter and caster sugar and whisk until light and creamy. Beat in the eggs one at a time, mixing well between each addition. Then using a metal spoon fold in the flour mixture.
Fill each baking cup and bake in the oven for about 25 minutes until golden brown and firm to the touch, a skewer inserted in the middle should come out clean when they are cooked. Leave to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.
To make the frosting whisk the cream until it holds its shape, then fold in the honey. Pipe swirls of the honey cream on top of each cupcake then decorate with a twisted orange slice.
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