Mandarin Butterfly Muffins

Step 1: Preheat ove3n to 180C.

Step 2: Line a 12 hole, 1/3 cup (80ml) capacity muffin pan with paper cases.

Step 3: Combine flour, caster sugar and mandarin rind in a large bowl.

Step 4: Whisk mandarin juice, buttermilk, egg, oil and vanilla in a large jug and then pour into the flour mixture and stir until just combined.

Step 5: Divide the mixture among the lined pans and bake for 20 minutes or until a skewer inserted into the centre comes out clean.

Step 6: Stand in the pan for 5 minutes t cool slightly and then transfer to a wire rack to cool completely.

Step 7: Place the mandarin segments, seam side up, on a clean work surface and using a sharp knife to cut the mandarin segments lengthways, being careful not to cut al the way through to create butterfly shapes.

Step 8: Whisk the cream and icing sugar in a medium bowl until soft peaks form.

Step 9: Spread each muffin with cream mixture and top with a mandarin butterfly.