Method
Mix the dry ingredients until combined.
Whisk the milk, egg, vanilla extract, liqueur and orange juice together, then add to the dry mixture bit by bit. Beat to until the mixture is smooth, but be careful not to overmix once combined.
Spoon the mixture evenly between the paper cases (around two-thirds full).
Bake for 2-25 minutes at 180ºc. Leave to cool before icing.
For the buttercream icing, mix the icing sugar with the cocoa powder, and cream together with the butter. Once combined and fluffy, add the orange liqueur.
We used orange zest and Terry’s chocolate orange mini eggs to decorate.