Chocolate Orange Cupcakes

Preheat your oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Sift the Flour, Cocoa Powder and Bicarbonate of Soda into a large bowl. Sift in the sugar and stir to combine. Make a well in the center.

In a separate jug mix together the Orange Juice, Orange Zest, Oil, Smoothie and White Wine Vinegar. Pour this into the Flour. The Mixture will be quite wet and gooey. Spoon the mixture into 12 Cupcake cases and bake in the center of the oven for for 25 mins

Take the Cakes out of the oven and check they are cooked through. If a skewer or knife comes out clean they are ready. Allow to cool on a wire rack

For the Icing

To decorate, beat the softened Butter, Icing Sugar and Cocoa together until dark and smooth. (An electric whisk will make this much quicker) Beat in the Orange zest. If it feels to stiff add a little orange juice to help it mix better.

To decorate. Spread the icing smoothly onto the cooled cakes or use a piping bag to create a swirl on the top.

Eat and enjoy