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:
- Pre-heat the oven to 190ºC/170ºC fan/Gas 5
- Fill a muffin tray with paper cases
- 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
- Divide the mixture between the paper cases and bake for 10-15 minutes until golden
- 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
- 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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