Plot to Pot

Mandarin Butterfly Muffins

Ingredients 

2 1/2 cups (375g) self-raising flour

1/2 cup (110g) caster sugar

 2 mandarins, rind finely grated, juiced 

1 cup (250ml) buttermilk 

1 Egg

1/3 cup (80ml) rice bran oil 

1 tsp vanilla extract 

2 mandarins, extra, peeled, segments separated 

300ml thickened cream

2 tbs icing sugar

Method 

Step 1 Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) line pan with paper cases. 

Step 2 Combine flour, caster sugar and mandarin rind in a large bowl. In another bowl whisk mandarin juice, buttermilk, egg, oil and vanilla. 

Step 3 Pour the mandarin juice mixture into the flour mixture. Stir until just combined. 

Step 4 Divide the mixture among the lined pans. Bake for 20 mins or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 mins to cool slightly. Transfer to a wire rack to cool completely. 

Step 5 Place the mandarin segments, seam-side up, on a clean work surface. Use a sharp knife to cut the mandarin segments lengthways, being careful not to cut all the way through to create butterfly shapes. 

Step 6 Whisk the cream and icing sugar in a medium bowl until so peaks form. Spread each cupcake with cream mixture and top with a mandarin butterfly.