I have already described my thoughts on the book and a toffee bakewell cupcake here.
I like the sound of a number of cupcakes in the book, especially the marmalade. I had marmalade residing in the fridge and so decided why not make them! I was not with the book at the time so used my memory and own recipe to create my marmalade cupcake.
120g golden caster sugar
130g self raising flour
1 tablespoon of milk
tablespoon of caster sugar
250g icing sugar
2 tablespoons of marmalade
Preheat the oven to 180C/160C FAN and line a cupcake tray with cases. Cream the butter and sugar together until very light and fluffy, this can take a while, be patient the cakes will be so much better for it.
Add the egg, marmalade and zest of the orange and beat for a further minute. Scrape down the sides of the bowl and add the flour, beat on slow until the flour is just incorporated. Add the milk and beat the mixture for a further two minutes.
Divide the batter evenly between the cupcake cases and bake in the preheated oven for 20-25minutes. When the cakes are done they will be lightly golden and springy when pressed lightly with your finger.
While the cakes are in the oven prepare the orange syrup. Put the tablespoon of sugar and the juice of half the orange in a pan, bring to a simmer and reduce the volume until you have a sticky syrup.
|Naked cupcakes ready for bright yellow glaze|
As soon as the cupcakes come out of the oven brush the syrup over the top to give a tangy glaze.
|Super shiny glazed cakes|
Transfer the cakes to a wire rack to completely cool.
For the frosting beat together the butter, icing sugar and a tablespoon of orange juice from the leftover orange, until very light and fluffy. Add the marmalade and beat for a further minute until incorporated. Use the frosting to top the cupcakes.
I could have piped the frosting but something about marmalade screams rustic, and so I simply swirled it on with a palette knife.