This recipe is from my high school days and it's the ideal way to use those leftover egg yolks after making a pavlova.

Ingredients

• ¾ cup caster sugar
• 3 egg yolks
• 1 whole egg
• 150 grams butter, softened
• grated rind of 1 orange
• ¼ cup orange juice
• ½ cup milk
• 1½ cups flour
• 2 teaspoons baking powder
• Orange Butter Icing
• 1 cup icing sugar
• 2 tablespoons butter, softened
• 1 tablespoon orange juice or milk, hot
• grated rind ½ orange, optional

Method

1. Preheat the oven to 170ºC. Line 12 standard muffin tins with paper cases.
2. Put all the ingredients into a bowl and beat on a medium speed for 3 minutes. If using a mix master, use a low or medium speed. Turn into the prepared paper cases.
3. Bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean. When cold, cover the cakes with icing and decorate as wished.

Orange Butter Icing

1. Beat the icing sugar, softened butter and milk or orange juice together until smooth. Spread over the cakes to decorate.