Ingredients (makes 8-10 cupcakes)
For the topping
Preheat the oven to 170°C, 325°F, Gas 3, and line a cupcake tin or Yorkshire pudding tin with paper cupcake cases.
Cream together the butter and sugar in a mixing bowl. When light and fluffy, gradually add the eggs, one by one, making sure you keep the mix moving all the time – this is important. The cake will look as though it has split but don’t worry, that’s normal.
Sift together all the dry ingredients and carefully fold them into the mixture. Add the milk, orange zest and vanilla. Stir well then fold the flour in gently.
When everything is combined, spoon a tablespoon of the mixture into each paper case. Bake for 12-15 minutes then remove from the oven and leave to cool while you make the butter icing.
Cream the softened butter and icing sugar with a wooden spoon until they are smooth. Add the orange zest and spread over the top of the cooled cakes.
Top each one with a pinch of ground ginger and some candied peel if you like, or with decorations of your choice.