Follow the instructions on the box for preparing and baking the cupcakes. My only amendments are :
– Add the zest to the fluffy egg mixture before adding the oil.
– Add the orange juice and grated ginger when adding the milk.

Pour the batter into a cupcake tray lined with 12 paper liners and bake for 20-25 minutes. Allow to cool completely before icing.

For the caramelized candied orange peel:
Boil the sliced peel for 1 minute in rapidly boiling water. Drain then repeat.
Place the 1/2 cup water, sugar and orange juice in a saucepan and add the boiled peel. Place on a low heat and simmer until the syrup is thick and gooey and the peel is soft and translucent. It is best to do this earlier as it needs to be cooled completely before adding to the cream.

For the cream:
Place all the ingredients in a bowl and whisk till you have soft peaks. Pipe on top of the cooled cupcakes and finish with pieces of candied orange peel.