Chocolate Orange Cupcakes

Makes: 12

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

Ingredients

For the cakes:

100g butter

50g caster sugar

2 eggs, beaten

125g Duerr’s Seville Orange Marmalade (we used thin cut)

100g self raising flour

½tsp baking powder

For the filling:

100g Duerr’s Seville Orange Marmalade (we used thin cut)

For the icing:

100g Duerr’s Seville Orange Marmalade, thin cut

50g butter

250g icing sugar, sifted

30g cocoa powder, sifted

2-3tbs milk

Method

1)   Pre-heat the oven to 190ºC/170ºC fan/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 addtion. 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)   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. Add 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