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Orange Marmalade Cupcakes
Orange Marmalade Cupcakes is a traditional British recipe for a classic cupcake of marmalade-flavoured cake batter topped with marmalade icing and candied orange zest. The full recipe is presented here and I hope you enjoy this classic British version of: Orange Marmalade Cupcakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish Recipes
Orange Marmalade cupcakes: A classic British cupcake flavoured with marmalade and topped with marmalade frosting and candied orange zest.
Ingredients:
125g self-raising flour
50g cornflour (cornstarch), sifted
125g caster sugar
125g butter, softened
2 medium eggs
2 tbsp orange marmalade
2 tbsp milk
pinch of salt
For the Candied Orange Zest:
zest of 2 oranges, julienned
200g caster sugar
For the Topping:
125g caster sugar
50ml cold water
1/4 tsp
cream of tartar
1 medium egg white
1/2 tsp orange flower water
125ml orange marmalade
Method:
Combine the flour, cornflour, caster sugar, butter, eggs, orange marmalade, milk and salt in a large bowl and beat with an electric whisk until smooth and creamy.
Line the wells of a 12-hole muffin tin with silicone or paper cupcake cases then spoon in the cake batter, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 15 and 20 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
For the candied orange zest, pare the zest of the oranges with a potato peeler then shred finely into julienne strips with a sharp knife. Place in a small pan, cover with water then bring to a simmer and cook for 2 minutes. Drain and set aside. Place the caster sugar in a large saucepan and just cover with water. Bring to a boil, stirring the sugar until dissolved then reduce to a simmer. Add the boiled and drained orange zest strips and simmer for 5 minutes before taking off the heat and extracting the orange zest. Allow these to cool on an upturned sieve.
For the icing, combine the caster sugar, water and cream of tarter in a small pan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Whisk the egg white with the orange flower water in a bowl until it forms soft peaks. Take the sugar mixture off the heat and gradually beat into the egg whites. Continue beating for about 5 minutes, or until the mixture stands in stiff peaks.
Spread the icing over the top of the cupcakes, adding a teaspoon of marmalade and a garnish of orange zest on top before serving.
