Recipe of the week – Amor Magazine

Published on 6th January 2017

Chocolate Orange Cupcakes

Makes: 12

Prep time: approx 30 minutes, cooking time: 15 minutes

Ingredients:

For the cakes:

• 100g butter
• 50g caster sugar
• 2 eggs, beaten
• 125g Duerr’s Fine Cut Sunny Seville Marmalade
• 100g self raising flour
• ½tsp baking powder

For the filling:

• 100g Duerr’s Fine Cut Sunny Seville Marmalade

For the icing:

• 100g Duerr’s Fine Cut Sunny Seville Marmalade
• 50g butter
• 250g icing sugar, sifted
• 30g cocoa powder, sifted
• 2-3tbs milk

Method:

1. Pre-heat the oven to 190ºC/170ºC fan/Gas 5
2. Fill a muffin tray with paper cases
3. Using an electric hand whisk, cream the butter and sugar until pale then add the egg, a little at a time, whisking in between each addition. After you have added about half of the egg, add a spoonful of the flour to stop the mixture from curdling. Once all the egg is incorporated, add the marmalade and stir with a metal spoon, then fold in the flour and baking powder
4. Divide the mixture between the paper cases and bake for 10-15 minutes until golden
5. Allow to cool then scoop out a piece from the top of each cake, place a teaspoonful of marmalade in the hollow and replace the tops
6. Make the icing. Melt the butter and marmalade in a pan over low heat or in the microwave, then stir in the icing sugar and cocoa powder and mix well. Add the milk if the mixture is a little stiff. Smooth the icing over the top of the cakes using a butter knife or palette knife

Recipe courtesy of Duerr’s – www.duerrs.co.uk

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