Chocolate Orange Cupcakes

Makes: 12

Prep time: approx 30 minutes, cooking time: 15 minutes

Ingredients

Cake Mixture

125g Duerr’s Fine Cut Sunny Seville Orange Marmalade
100g butter
50g caster sugar
2 eggs (beaten)
100g self raising flour
½ tsp baking powder

For the filling

100g Duerr’s Fine Cut Sunny Seville Orange Marmalade

For the icing

100g Duerr’s Fine Cut Sunny Seville Orange Marmalade
50g butter
250g icing sugar (sifted)
30g cocoa powder (sifted)
2-3 tbsp milk

Method

1. Pre-heat the oven to 170ºC fan/190ºC conventional/Gas 5.
2. Fill a muffin tray with paper cases.
3. 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.
4. Divide the mixture between the paper cases and bake for 10-15 minutes until golden.
5. 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.
6. 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.