Wednesday, 3 March 2010

Pecan and Orange Marmalade Cupcakes

My second entry for this month's Iron Cupcake challenge. I got this recipe from one of my favourite recipe books - Cupcakes from the Primrose Bakery. I was given some delicious homemade marmalade so I thought this would be the perfect opportunity to try out the recipe. The cake was really delicious straight out of the oven with a generous dollop of marmalade on top. I actually remembered to take some pictures whilst making the cake so this will be a faily pictorial post :)

Delicious homemade marmalade - thanks Pat!

Orange juice mixture
Lots of batter as I doubled the recipe
Made about 32 cupcakes!
Topped with marmalade whilst still warmThought it looked a little plain so I roasted some whole pecans and put them on top

55g unsalted butter, melted and cooled
125ml corn oil
60ml fresh orange juice (juice of approx. 1 small orange)
Grated zest of 1 small orange
80g thick-cut orange marmalade
1/4 teaspoon vanilla extract
250g plain flour, sifted
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 large eggs
180g golden caster sugar
60g pecan nuts, toasted on a baking tray in a hot oven for a few minutes and then chopped

To decorate
Extra orange marmalade (slightly warmed if difficult to spread)
Toasted pecan nuts

  • Preheat the oven to 160C

  • In a large mixing bowl, combine the butter, corn oil, orange juice, orange zest, marmalade and vanilla extract.  Set aside.

  • In a separate bowl, combine the flour, bicarbonate of soda and salt and set aside.

  • Beat the eggs and sugar in a large bowl with an electric hand mixer, until the mixture is light, fluffy and quite thick.

  • Slowly add the butter, oil and juice mixture, keeping the beater on a low speed, until it is all combined.

  • Add one-third of the flour mixture to the combined egg, sugar and oil mixture and beat until just combined. 

  • Pour in another third of the flour and beat again.

  • Repeat with the last third of flour.

  • Gently fold in the pecans.

  • Spoon the mixture into cupcake cases filling them 3/4 full (They rise a fair bit - some of mine overflowed!)

  • Bake for about 25 minutes until slightly raised and golden brown.

  • Remove from the oven and while the cupcakes are still warm, top each one with 1 teaspoon marmalade and spread all over the top. Sprinkle with extra pecans if you wish. 

  • Serve immediately if possible.  

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