70g Californian prunes (finely chopped)
110g unsalted butter (room temperature)
90g caster sugar
125g self-raising flour
2 large eggs (beaten)
Zest from 2 oranges
Pre-heat oven to 170°C
Cream together the butter and sugar. Add the beaten egg and combine until light and fluffy.
Stir in the flour, orange zest and chopped California prunes and mix together.
Place the cupcake cases in the muffin tray and divide the mixture evenly.
Bake in the pre-heated oven for 14-16 minutes until cooked.
Place on a wire rack and allow to cool completely before decorating with either butter icing, fondant or frosting.