Heat sugar, butter, orange juice and fruit over low heat until mixture comes to a gentle simmer. Remove from heat, cool slightly.

Whisk milk and eggs into the butter mixture, then lightly stir into sifted dry ingredients.

Spoon mixture between 12 x 1/3 cup capacity muffin pans that have been lined with paper muffin cases. Bake at 180°C for 15-20 minutes until golden brown. Allow to cool on a wire rack.

For icing, combine icing sugar and milk in a small bowl until smooth. Pipe white crosses onto muffins and allow icing to set before serving with flavoured butters.