Marmalade Cupcakes Recipes

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GO-TO MARBLE CUPCAKES



Go-To Marble Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 12 cupcakes

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
2 tablespoons cocoa powder

Steps:

  • Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
  • While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter.
  • Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Fill the liners evenly with alternating spoonfuls of yellow and chocolate batter. Tap the tin firmly on the counter a few times to even out the batter.
  • Bake until a tester inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

MARMALADE CUPCAKES



Marmalade Cupcakes image

I found this recipe in the local newspaper. The cupcakes are moist and not too sweet. Very good with cream cheese frosting. Adapted from Good Housekeeping's "Great Baking"

Provided by MicDoc

Categories     Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
1 cup granulated sugar
3 large eggs
1 cup orange marmalade
1/2 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees.
  • Line 18 muffin cups with cupcake papers.
  • In a medium bowl, stir together flour, baking powder, baking soda and salt.
  • Set aside.
  • In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes.
  • Add eggs, 1 at a time, beating well after each addition.
  • Beat in marmalade.
  • Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Beat just until combined.
  • Pour batter evenly into prepared cups, filling each about 2/3 full.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
  • Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks.
  • Frost as desired.

Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 3.6, Cholesterol 44.8, Sodium 151.7, Carbohydrate 33.9, Fiber 0.5, Sugar 22.1, Protein 2.8

ORANGE-ALMOND CUPCAKES



Orange-Almond Cupcakes image

Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 35m

Yield Makes 18

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2/3 cup sweet orange marmalade
1 cup natural almonds
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large eggs, room temperature
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup cold heavy cream, whipped to medium peaks

Steps:

  • Preheat oven to 350 degrees, with rack in top position. Line 18 muffin-pan cups with paper liners. In a large bowl, using an electric mixer, beat butter, sugar, and 1/3 cup marmalade until pale yellow and fluffy, 4 minutes. In a food processor, process almonds until finely ground. Add flour, baking powder, baking soda, and salt and process until almonds are completely incorporated into flour mixture.
  • With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in three additions, scraping down bowl after each addition. Beat in vanilla.
  • Fill each muffin cup with cup batter. Bake until golden brown and a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks. Top each with a dollop whipped cream and evenly drizzle with 1/3 cup marmalade.

Nutrition Facts : Calories 237 g, Fat 15 g, Fiber 1 g, Protein 4 g

TOASTED MARSHMALLOW CUPCAKES



Toasted Marshmallow Cupcakes image

Have a try!

Provided by Dian Hazwani

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 40m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 ½ cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup warm water
2 large eggs, lightly beaten
½ cup whole milk
⅓ cup unsalted butter, melted
¼ cup sour cream
¾ teaspoon pure vanilla extract
12 large marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
  • Turn on the oven's broiler.
  • Place 1 marshmallow vertically in the center of each cupcake.
  • Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 46.5 g, Cholesterol 47.7 mg, Fat 8.2 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 262.9 mg, Sugar 29.8 g

MARMALADE MUFFINS



Marmalade muffins image

These craggy individual cupcakes are filled with oats, citrus and a melting middle - they're low-fat too

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert

Time 25m

Yield Makes 9

Number Of Ingredients 10

175g plain flour
25g porridge oat , plus extra for sprinkling
175g light soft brown sugar
1 tsp baking powder
½ tsp bicarbonate of soda
zest and juice 1 orange
1 tbsp sunflower oil
150g pot plain yogurt
1 large egg
9 tsp chunky marmalade

Steps:

  • Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
  • Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.

Nutrition Facts : Calories 206 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

MARMALADE & MACADAMIA CUPCAKES



Marmalade & Macadamia Cupcakes image

Makes 18 yummy scrummy glazed cupcakes perfect for any occasion,great for picnics or simply when you have the munchies for something sweet but smooth, delicious and delectable! The original recipe was modified from Super Food Ideas April 2006 Issue 69.( they're irrestsistible!)

Provided by Fairy_flossz

Categories     Dessert

Time 45m

Yield 18 cupcakes, 6 serving(s)

Number Of Ingredients 10

60 g butter
1/4 cup white sugar
1 teaspoon vanilla essence
1/2 teaspoon baking powder
3/4 cup self-raising flour
1/4 cup milk
1 egg
1 tablespoon honey
1/3 cup marmalade
1/3 cup macadamia nuts, chopped

Steps:

  • Preheat oven to 180°C.
  • Line a 12-hole 2 tablespoon capacity flat based patty pan with patty pan paper cases.
  • Using an electric mixer cream softened butterand sugar until creamy. Then add vanilla essence and egg. Beat well until combined.
  • Transfer mixture to a bigger bowl. Fold in half the flour, followed by half the milk. Repeat this process with remaining flour and milk. Stir until the batter is smooth.
  • Three quarters fill each paper patty case with the mixture. Ensure that there is a smooth surface.
  • Place marmalade in a heatproof microwave safe bowl with the honey. Microwave on HIGH for 1-2 minutes or until melted. Stir in chopped macadamia nuts.
  • Spoon the mixture on top of the cakes (Unbaked)Bake in preheated oven for approximately 20 minutes. When cakes are baked stand fro 10-15 minutes before transferring them to a wire cake cooling rack and completing all the steps required again to use the reamining cupcake batter.

Nutrition Facts : Calories 287.5, Fat 15.1, SaturatedFat 6.5, Cholesterol 58, Sodium 313.1, Carbohydrate 36.3, Fiber 1.2, Sugar 22.4, Protein 3.7

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