METHOD

1. Preheat the over to 160C and line a muffin tin with 8 paper cases.
2. In a stand mixer, combine the Natvia Vanilla Cupcake Mix, egg and milk. Mix on a medium speed for 3 minutes.
3. Spoon the mixture even between the paper cases and cook for 20-25 minutes or until they spring back when touched.
4. Remove from the oven and set aside to cool in the tin.
5. Reduce the oven head to 100C and line a baking tray with baking paper.
6. Place the sliced oranges on the prepared tray and place into the oven for 3 hours until they become dehydrated and crisp.
7. To make the icing, cream the butter in a stand mixer. While beating, gradually add the icing mixture until fully incorporated. Add the milk and continue to mix for a further minute. Remove from the mixer and set aside.
8. Once the cupcakes are cool, cut a small round hole from the top of each cupcake (around the size of a 10c piece).
9. Spoon in 1 teaspoon of the Natvia Marmalade Fruit Spread and place the top back on the cupcake.
10. Pipe or spread the icing over each cupcake and garnish with each slice of dehydrated orange.