Orange Choc Swirl

This is my first ever baking and icing and I was very  happy to hear comments from my office colleagues that  my Orange choc  swirl cup cake was tasty and the icing was well done for the first time..My wife was also surprised with my baking.Unfortunately my photo quality is very poor.

For cup cake
3 Eggs
1 Cup butter,softened
1 cup sugar
1/2 Cup milk
2 Cups self raising flour, sifted
Juice of 1/2 an Orange
Zest of 1/2 an orange
1/4 cup cocoa powder

For Icing
1 Cup Icing sugar
1 Cup butter
2 tea spoon Orange peel aroma

For the orange
Marzipan
Food colouring

Pree heat oven to 160°C and line a 12 cup cake pan with cup cake papers.
In a medium sized bowl,lightly beat the eggs,add butter and sugar,then mix until light and fluffy.Add milk and flour and stir to combine.
Beat with an electric mixer for two minutes,until light and creamy.

Divide mixture in to two bowls,into bowl one add orange juice and zest.Then combine.Into bowl two add cocoa powder and combine.

Add half mixture of each in to each  cup cake  paper and gently stir with a skewer to get a marble effect.

Bake in the pree heated oven  for 18-20 minutes until  well risen and firm to  touch. Allow to cool for 10 minutes and then transfer to a wire rack.

With an electric mixer beat melted butter and sugar until creamy and fluffy,Add the orange aroma peel.

Remove the cup cake wrapper and place it in a plate.Use a star nozzle and start icing from the bottom of the cup cake.

Cut a piece of marzipan and add the desired food colour to your finger tips and play around with the marzipan  for few minutes, so that the entire marzipan gets the colour.Now make a small ball using  both your palms,and with a barbeque stick go around pricking to get the orange effect.
Then prick in the middle to make a hole to insert the stem and leaf.
Roll out the green marzipan and make two leaves and a stem. Stick the leaves to gether  on to the stem and insert in to the orange.

This is supper easy and taste yummy!
Sorry about the poor quality of the picture.