Orange Cupcakes With Orange-Flower Water

1. 1

   Preheat the oven to 220 Celsius.

2. 2

   Beat the eggs, sugar, and orange juice together with an electric mixer for 6 minutes. Add the oil and beat for 15 seconds.

3. 3

   Add the sifted flour with the yeast and salt, stirring slightly to incorporate. Add the orange-flour water and orange rind.

4. 4

   Pour into lined cupcake tins and refrigerate for 30 minutes. Remove from the refrigerator and bake for 12-14 minutes, until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.