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
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.