Orange Marmalade Ricotta Cupcakes With Marmalade B Recipes

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:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Steps:

• CUPCAKES: 1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside. 2. 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. 3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. 4. 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. 5. 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. 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:

• In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
• To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.

Steps:

• Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
• In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
• In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
• Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
• Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

Steps:

• 1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
• 2. 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.
• 3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
• 4. 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.
• 5. 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. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. 10 points per cupcake

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.