White Chocolate Frosting

Melt the chocolate in a heatproof bowl, set over a small saucepan of simmering water, making sure the bottom of the bowl does not touch the water.

Place 120ml of the cream in a second small saucepan and bring to the boil. Remove from the heat. Stir in the white chocolate and stir until smooth.

In a bowl, pour the rest of the cold cream and add the white chocolate mixture. Stir to combine until smooth and stir thoroughly. Cover with clingfilm and place in the refrigerator for 3 hours.

Once ready, add some orange zest to the mixture and whisk until smooth and whipped up.

Place in a piping bag fitted with a star-shaped nozzle and pipe in spirals on top of the cupcakes.