For the sugar syrup

1. In a pan, bring the sugar and water to a simmer. Add orange strips and boil uncovered for 5 minutes

For the cupcakes

1. Preheat oven to 160C.
2. In a saucepan, cover chopped oranges with water and simmer until tender for 15 minutes. Cool. Drain the fruit and puree in a food processor.
3. Cream together butter and sugar until creamy. Add in eggs, 1 by 1.
4. Gently stir in the rest of the ingredients, including the orange puree, until well combined.
5. Spoon the mixture into cupcake cases and bake for 20-30 minutes, until a skewer inserted in the middle comes out clean.
6. Cool cupcakes for about 30 minutes and then spoon warm syrup onto each cupcake.
7. Store in an air-tight container.