MARMALADE CUPCAKES
I found this recipe in the local newspaper. The cupcakes are moist and not too sweet. Very good with cream cheese frosting. Adapted from Good Housekeeping's "Great Baking"
Provided by MicDoc
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Line 18 muffin cups with cupcake papers.
- In a medium bowl, stir together flour, baking powder, baking soda and salt.
- Set aside.
- In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in marmalade.
- Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat just until combined.
- Pour batter evenly into prepared cups, filling each about 2/3 full.
- Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
- Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks.
- Frost as desired.
Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 3.6, Cholesterol 44.8, Sodium 151.7, Carbohydrate 33.9, Fiber 0.5, Sugar 22.1, Protein 2.8
ORANGE-ALMOND CUPCAKES
Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 35m
Yield Makes 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with rack in top position. Line 18 muffin-pan cups with paper liners. In a large bowl, using an electric mixer, beat butter, sugar, and 1/3 cup marmalade until pale yellow and fluffy, 4 minutes. In a food processor, process almonds until finely ground. Add flour, baking powder, baking soda, and salt and process until almonds are completely incorporated into flour mixture.
- With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in three additions, scraping down bowl after each addition. Beat in vanilla.
- Fill each muffin cup with cup batter. Bake until golden brown and a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks. Top each with a dollop whipped cream and evenly drizzle with 1/3 cup marmalade.
Nutrition Facts : Calories 237 g, Fat 15 g, Fiber 1 g, Protein 4 g
MARMALADE & MACADAMIA CUPCAKES
Makes 18 yummy scrummy glazed cupcakes perfect for any occasion,great for picnics or simply when you have the munchies for something sweet but smooth, delicious and delectable! The original recipe was modified from Super Food Ideas April 2006 Issue 69.( they're irrestsistible!)
Provided by Fairy_flossz
Categories Dessert
Time 45m
Yield 18 cupcakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Line a 12-hole 2 tablespoon capacity flat based patty pan with patty pan paper cases.
- Using an electric mixer cream softened butterand sugar until creamy. Then add vanilla essence and egg. Beat well until combined.
- Transfer mixture to a bigger bowl. Fold in half the flour, followed by half the milk. Repeat this process with remaining flour and milk. Stir until the batter is smooth.
- Three quarters fill each paper patty case with the mixture. Ensure that there is a smooth surface.
- Place marmalade in a heatproof microwave safe bowl with the honey. Microwave on HIGH for 1-2 minutes or until melted. Stir in chopped macadamia nuts.
- Spoon the mixture on top of the cakes (Unbaked)Bake in preheated oven for approximately 20 minutes. When cakes are baked stand fro 10-15 minutes before transferring them to a wire cake cooling rack and completing all the steps required again to use the reamining cupcake batter.
Nutrition Facts : Calories 287.5, Fat 15.1, SaturatedFat 6.5, Cholesterol 58, Sodium 313.1, Carbohydrate 36.3, Fiber 1.2, Sugar 22.4, Protein 3.7
ORANGE DREAM MINI CUPCAKES
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. -Jen Shepherd, St. Peters, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MARMALADE MUFFINS
These craggy individual cupcakes are filled with oats, citrus and a melting middle - they're low-fat too
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 25m
Yield Makes 9
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
- Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.
Nutrition Facts : Calories 206 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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- Preheat the oven to 425°F. Line 8 muffin tins with paper cupcake/muffin liners. In a large bowl, combine the marmalade, grated orange zest, orange juice, vanilla extract, butter flavoring, 8 tablespoons of the butter (melted), and the beaten eggs together using a rubber spatula.
- Sift the flour, baking powder, baking soda, salt, and granulated sugar into a separate bowl, then whisk them all together. Gently fold the dry ingredients into the wet ingredients just until it's all combined and the flour is no longer apparent. Try not to over-mix the batter; over-mixing makes muffins dense.
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- Insert a toothpick in the center to test for readiness; the toothpick should come out clean. Let the muffins rest in their pan for about 10 minutes before removing and serving.
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