Orange Pancake Cupcakes

This cupcake recipe is from a fabulous "page-a-day" calendar that my housemate Jessie got for me. A new cupcake every day! Whee! The cupcakes called "Spanish Orange Syrup Cupcakes", and although they taste nothing like oranges, they are quite delicious. Several tasters (including myself) thought they tasted like sweet pancakes (in a good way). If I make these again, I would do something else with the syrup that is poured on top--even after twice the called-for simmering time, it never got very syrup-y. But generally, these were moist, dense, and very yummy...and a nice change to have no frosting...good for breakfast!

Orange Pancake Cupcakes (adapted from The Cupcake Calender)
Makes 12

2 medium blood oranges, peeled and roughly chopped (save the peel)
1/2 c butter
1 c superfine sugar
2 eggs
1/c semolina flour
1/2 c oat flour
1/2 c all-purpose flour
3/4 tsp baking powder
1/4 tsp salt

Syrup:
peel of 1 orange (from above)
1/2 c superfine sugar
1 c water

1. Preheat oven to 325. Place cupcake papers in tin.
2. In saucepan, cover the oranges with water. Simmer 15 minutes. Cool, drain, and puree in food processor.
3. Meanwhile, beat together butter and sugar until fluffy. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange puree. Spoon into cups. Bake 35 minutes.
4. While cupcakes are baking, make the syrup. Remove the pith from the orange rind and roughly chop. Bring sugar and water to a simmer and add the orange rind. Boil uncovered for 5 minutes. While cupcakes are still warm, spoon the liquid over the cupcakes.
5. Can be stored in an airtight container for a few days.