Lil' Orange Cupcakes

I spotted a bright lovely pink book on Sunday; 500 cupcakes by Fergal Connolly. I couldn't resist taking it home! It is adorned with the most magnificent and bold ideas such as fennel and pink pepper cupcakes and vodka, chili and chocolate cupcakes. It was just what I needed to inspire me to experiment and work with new ingredients. I flipped to the first recipe; Spanish Orange Syrup Cupcakes, and headed straight for the kitchen.
After removing the piping hot cupcakes from the oven, I sneaked a tiny bite. They were perfect just as they were and I consequently omitted the orange syrup which was to be drizzled on top. Instead, I iced them with tiny dots of orange infused buttercream. In my personal opinion; cupcakes+buttercream= MMmmMmMm...*lick*. No icing beats buttercream frosting on a cupcake, well...I guess a thick Chocolate Lindt ganache could give it a little competition.Anyway. Here is what I've done with the recipe. Check the book out for the original, Link. Try to use the sweetest oranges you have and skim a little off the sugar proportions. It makes the cupcakes a lot less sinful.

1 Large orange peeled and roughly chopped
1/2 cup water
115g butter
225g caster sugar
2 eggs
60g fine semolina
60g ground almonds
60g sifted self raising flour

Put chopped oranges and water in a bowl and microwave on high for 60 seconds, stirring occasionally. Pour mixture into a blender and puree.
In a large mixing bowl, cream butter and sugar till light and fluffy. Add in eggs one at a time, beating well after each addition. Fold in other dry ingredients and orange pulp gently until well combined. Spoon into cupcake cases/muffin trays. Bake in preheated 160 degree oven, for approximately 25 minutes until golden on top. Makes about 18 cupcakes.P.s: I made the little blue flowers from bits of modeling sugar paste if anyone was wondering. I love the contrasting blue and orange colours. They help bring out the bright orange colour of the cake!