This recipe pays tribute to our favourite British jam, Marmalade, traditionally made from the juice and peel of oranges. adding it to the cake mixture keeps the cake moist, and the buttercream is enriched with more marmalade and marshmallow fluff (or melted mini marshmallows if you prefer).
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Put the egg and egg whites, sugar and butter in a mixing bowl and beat with an electric hand mixer.
Add all the remaining ingredients except the marmalade and beat until just combined.
Put the marmalade in a small saucepan and heat gently for about 30 seconds or until slightly runny. Chop up any large bits of orange peel.
Spoon a little of the cupcake mixture into each muffin case, just to cover the bottom. Spoon about ½ teaspoon of the warm marmalade into each muffin case on top of the mixture.
Divide the remaining mixture between the muffin cases. Bake in the preheated oven for about 25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the marmalade mallow buttercream.
Chop up any large bits of orange peel in the marmalade.
Put the butter, Marshmallow Fluff, marmalade and vanilla in a mixing bowl and beat with an electric hand mixer until creamy. Gradually sift in the sugar and mix in. Add a little milk, if necessary, to loosen.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle/tip and pipe it on top of the cupcakes. Top with grated orange zest.
In the UK, Marshmallow Fluff is becoming more widely available. You can find in larger supermarkets, gourmet food stores and online through Amazon and www.americanfooduk.co.uk