Place orange slices on top of frosted cupcakes, and pipe buttercream dots around each slice to decorate. Other citrus, such as lemons or blood oranges, can be substituted.
Martha Stewart Living, February 2009
Yield Makes about 1 dozen slices
- 1 cup sugar
- 1 cup water
- 2 small navel oranges, cut into 1/8-inch-thick slices, seeded (or other citrus)
- Bring sugar and water to a boil in a large saucepan over medium heat. Reduce heat, and simmer, stirring occasionally, until clear, about 5 minutes. Add enough orange slices to fit in 1 layer. Simmer, flipping occasionally, until translucent, 20 to 40 minutes. Using a slotted spoon, transfer slices to a heatproof container. Repeat. Pour syrup over top. Let cool. Citrus in syrup will keep, covered and refrigerated, for up to 1 week.
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