Preheat oven at 180°C.
Mix all wet ingredients Oil, Orange Juice, Zest, curd, Vanilla Essence in a bowl. Add sugar. Whisk well until sugar dissolves and mixtures becomes fluffy.
Sift Maida, baking powder, baking soda together twice or thrice for any impurities. Add salt. Mix well. Keep aside.
Mix dry ingredients slowly into wet mixture. Fold gently.
Pour the batter evenly into the silicon muffin molds. If using standard muffin tins line them with parchment paper or cupcake liners or coat with oil spray and flour.
Lightly tap so that batter is spread evenly and there are no air bubbles.
Bake them on high temperature (200-degrees C) for 5 minutes then lower the temperature to 180-degree C and bake again for 13-15 minutes. Insert a toothpick, it should come out clean.
Let the molds sit on a counter for 5 minutes.
Remove cupcakes from the tins and let them cool on wire rack.
Glaze – In a small bowl take castor sugar. Slowly add Orange juice until glaze is smooth and has desired consistency. (add more juice or sugar if the glaze is too thick or thin). Add a small drop of Vanilla essence. Mix well.
Drizzle glaze over a cupcake. Top it with sprinklers.
Serve with hot tea.
