Add 500g unsalted butter and 400g fine sugar into a mixing bowl

Cream butter and sugar until pale yellow

Add 8 large eggs, 1 at a time and beat until well mixed

Mix 500g self-raising flour, 2 tsp baking powder and 1 tsp salt and sieve

Slowly add the sieved flour a little at a time to the batter

Add orange zest grated from 4 oranges

Add 240 ml freshly squeezed orange juice

Add 4 tbsp brandy (optional) and 3 tsp vanilla extract and fold the batter gently

Place paper cups in muffin trays and scoop the batter into each paper cup about ¾ full

Gently tap the tray on a hard surface and use a spoon to smoothen the surface

Put some sliced almonds or chocolate rice on top of each cupcake

Bake in a pre-heated oven at 180C for about 15 mins or until golden brown

It is ready when you insert a skewer into the centre of the cupcake and it comes out clean