I tweaked my cupcake recipe and these turned out fabulous!
CUPCAKE BATTER - 200g flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 150g castor sugar, 125g softened butter, 2 eggs, 1 teaspoon vanilla essence, 125ml milk, 1 heaped teaspoon orange rind. ORANGE SYRUP - 1/3 cup sugar, 3 tablespoons each water and fresh orange juice. ICING - 1 cup icing sugar, 2-3 tablespoons fresh orange juice.
Place all the cake batter ingredients, except the milk, in a food processor and turn on the machine. Slowly pour the milk in through the opening at the top of the processor. Process until the batter is smooth. Place paper cups in a muffin tin and fill the cups. Bake at 180degrees celsius for 15-20 minutes, or until the cupcakes lightly brown and spring back when touched. Remove from the oven and set aside. Do not remove from the muffin tin. Bring the syrup ingredients to a boil, stirring continuously to ensure the sugar melts. Remove form the heat. Poke holes all over the cupcakes using a wooden skewer. Then carefully spoon over the hot syrup. Set the cupcakes aside to cool completely. To make the icing, place the icing sugar in a bowl and add a little orange juice at a time until the icing is smooth and thick enough to sit on the cupcake. When the cakes have completely cooled, spoon over the icing. Enjoy!