Sunny Seville Chocolate Orange Cupcakes


  • 100 g (3½ oz) butter
  • 50 g (1¾ oz) caster sugar
  • 2 eggs, beaten
  • 100 g (3½ oz) self-raising flour
  • 125 g (4½ oz) Duerr’s Fine Cut Sunny Seville Orange Marmalade
  • ½ tsp baking powder
  • For the Filling:
  • 100 g (3½ oz) Duerr’s Fine Cut Sunny Seville Orange Marmalade
  • For the Icing:
  • 50 g (1¾ oz) butter
  • 100 g (3½ oz) Duerr’s Fine Cut Sunny Seville Orange Marmalade
  • 250 g (9 oz) icing sugar, sifted
  • 30 g (1 oz) cocoa powder, sifted
  • 2-3 tbs milk, if needed
Recipe and image courtesy of Duerr's.

Jaffa Cake fans will love these tempting Sunny Seville Chocolate Orange Cupcakes!

Makes: 12 cakes
Cooking time: 10-15min

  1. Pre-heat the oven to 190°C, 375°F, Gas Mark 5. Fill a muffin tray with paper cases.
  2. 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.
  3. Divide the mixture between the paper cases and bake for 10-15min until golden.
  4. 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.
  5. To 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 – adding 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.

Looking for some more tea-time cake options? Give this Beetroot And Chocolate Cake a go, or this delicious Banana And Coffee Loaf!