Orange and sultana cakes

Step 1

Preheat oven to 180°C/160°C fan-forced. Line two 24-hole, 1 1/2 tablespoon-capacity mini muffin pans with paper cases.

Step 2

Using an electric mixer, beat butter, sugar and orange rind until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in flour, orange juice and sultanas. Spoon into prepared pan holes.

Step 3

Bake for 22 to 24 minutes or until a skewer inserted in the centre of 1 comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.