Orange Marmalade Buttercream Spread Recipes

Steps:

• Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.

Steps:

• For the marmalade: Cut the oranges and lemon in half, then cut the halves into very thin slices. Place the slices in a large nonstick or stainless-steel pot, add 4 cups water, and bring to a boil. Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved. Cover the pan and refrigerate overnight.
• The following day, bring back to a boil, reduce the heat, and simmer for 2 hours. Turn up the heat a little and boil gently for another 30 minutes. Place a candy thermometer in the marmalade and cook until it reaches the jelly stage (220 degrees F).
• For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray.
• Melt the butter and chocolate in an 8-cup microwave-safe container. Whisk in the sugar and then the cocoa powder until fully incorporated. Slowly add the hot coffee in three increments, whisking until smooth. Add the vanilla, then add the eggs, one at a time.
• Combine the flour, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the whisk attachment; mix until combined. With the mixer on low speed, gradually pour in the chocolate mixture; beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat until smooth, another 30 seconds.
• Pour the batter into the prepared cake pans. Bake for 35 to 40 minutes. Cool on a baking rack.
• For the buttercream: Set a clean stand-mixer bowl over a double-boiler and add the egg whites and sugar. Whisk until the sugar is completely dissolved. Transfer the bowl to the mixer and beat with the whisk attachment until stiff and glossy. Piece by piece, gradually incorporate the butter--the mixture will start to look curdled but will come together once fully incorporated. Add the melted chocolate, cocoa powder, orange zest and vanilla; beat until incorporated.
• To assemble: Level the cooled cake layers and lightly brush with the orange liqueur. Spread the top of each layer with a thin layer of marmalade and then, using an offset spatula, with the buttercream cream. Stack the cake layers.

Steps:

• Cream the butter until fluffy using an electric mixer on low speed.
• Add the powdered sugar and 2 tablespoons orange juice; blend 1 minute longer with the mixer still on low speed. Stir in the marmalade.
• Increase mixer speed to medium and beat until light and fluffy, about 1 minute more.
• If the mixture is too stiff, blend in 1 additional tablespoons orange juice to reach desired consistency.
• Use as desired.

Steps:

• Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
• Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined.
• Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined.
• Spoon about 1/3 cup batter into each liner.
• Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
• Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice.
• Let cool in pans on wire racks 5 minutes.
• Remove from pans, and let cool completely on wire racks.
• Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake.
• Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.
• To Make Buttercream Frosting:.
• Beat first 3 ingredients at low speed with an electric mixer until creamy.
• Gradually add sugar, beating until combined.
• Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable.
• Beat at medium-high 30 seconds or until fluffy.

Steps:

• Mix together cream cheese, cheddar cheese, onions and mayonnaise. Put into an attractive dish, preferably wide and shallow.
• Spread orange marmalade on top and sprinkle with the toasted almonds.
• Chill and serve with crackers.