Sunny Seville Chocolate Orange Cupcakes
Ingredients
- 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
Jaffa Cake fans will love these tempting Sunny Seville Chocolate Orange Cupcakes!
This recipe makes 12 cakes.
- Pre-heat the oven to 190 deg. C., 375 deg. F., Gas Mark 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 to 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.
- 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!
And there are plenty more recipes of all shapes and sizes on our Cookery pages, and in every of our weekly magazine!
