• Line a cupcake or muffin pan with 12 paper liners see note 1
• Preheat the oven to 370°F (190°C) 170°C (fan)

Make the cupcakes

• Whisk together the eggs, sugar, and vanilla extract in a bowl until the sugar dissolves (this should take about 2 minutes)
• Add the oil and orange juice to the mixture and whisk until combined.
• Sift in the flour, baking powder and salt.
• Mix gently until combined. Make sure not to over mix.
• Divide the batter among the cupcake liners, about ¾ batter in each liner.
• Bake in a preheated oven of 370°F (190°C) 170°C (fan) for 20 - 25 minutes.
• Let cool for 10 minutes in the pan then remove and continue cooling on a wire rack.

Make the glazed candied orange peel topping

• Using a small sharp knife or vegetable peeler, cut the peel off an orange in long strips. Cut off any white pith on the peel then dice the strips into tiny blocks.
• Combine the white sugar and water in a medium heavy based saucepan over medium heat and stir gently just until the sugar dissolves.
• Toss in the chopped orange peel and let it cook on medium low heat until it turns soft and the syrup gets thicker, which should take around 20 minutes.
• After that, add in a tablespoon of cold water and let it simmer for an additional minute. Once done, take it off the heat and leave it in the syrup for another 10 minutes to further soften.
• Finally, you can spoon the orange peel onto the cooled cupcakes, either with a drizzle of the syrup or without it.
• If the sugar solidifies or forms crystals during the cooling process, simply return it to low heat on the stove and warm it up until it transforms back into a syrupy, liquid consistency.

Storage

• On the countertop at room temperature: Store in an airtight container for about 4 days
• In the refrigerator: Store in an airtight container for about a week. Warm in the microwave for a few seconds before eating.
• In the freezer: Store without topping in an airtight container for about three months. Thaw in the refrigerator or on the counter.
• Food safe / Freezer safe airtight containers or zip bags ensures that the cupcakes do not absorb scents from other food while they are stored.