Orange Marmalade Ricotta Cupcakes W Marmalade Buttercream Fros Recipes

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CHOCOLATE MUD CAKE WITH ORANGE MARMALADE AND CHOCOLATE-ORANGE BUTTERCREAM



Chocolate Mud Cake with Orange Marmalade and Chocolate-Orange Buttercream image

Provided by Food Network

Categories     dessert

Time 11h40m

Yield 8 servings

Number Of Ingredients 24

2 large seedless oranges
1 lemon
4 cups granulated sugar
Nonstick baking spray, such as Cake Release, for cake pans
1 cup (2 sticks) unsalted butter
7 ounces bittersweet chocolate, chopped
2 cups granulated sugar
1/2 cup Dutch-process cocoa powder
1 1/4 cups strong coffee, hot
1 tablespoon vanilla extract
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
9 egg whites
1 3/4 cups granulated sugar
2 cups (4 sticks) salted butter, room temperature
2 cups (4 sticks) unsalted butter, room temperature
4 ounces bittersweet chocolate, melted and cooled
1/4 cup cocoa powder
1 teaspoon orange zest
1 teaspoon vanilla
1/4 cup orange liqueur, such as Triple Sec

Steps:

  • For the marmalade: Cut the oranges and lemon in half, then cut the halves into very thin slices. Place the slices in a large nonstick or stainless-steel pot, add 4 cups water, and bring to a boil. Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved. Cover the pan and refrigerate overnight.
  • The following day, bring back to a boil, reduce the heat, and simmer for 2 hours. Turn up the heat a little and boil gently for another 30 minutes. Place a candy thermometer in the marmalade and cook until it reaches the jelly stage (220 degrees F).
  • For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray.
  • Melt the butter and chocolate in an 8-cup microwave-safe container. Whisk in the sugar and then the cocoa powder until fully incorporated. Slowly add the hot coffee in three increments, whisking until smooth. Add the vanilla, then add the eggs, one at a time.
  • Combine the flour, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the whisk attachment; mix until combined. With the mixer on low speed, gradually pour in the chocolate mixture; beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat until smooth, another 30 seconds.
  • Pour the batter into the prepared cake pans. Bake for 35 to 40 minutes. Cool on a baking rack.
  • For the buttercream: Set a clean stand-mixer bowl over a double-boiler and add the egg whites and sugar. Whisk until the sugar is completely dissolved. Transfer the bowl to the mixer and beat with the whisk attachment until stiff and glossy. Piece by piece, gradually incorporate the butter--the mixture will start to look curdled but will come together once fully incorporated. Add the melted chocolate, cocoa powder, orange zest and vanilla; beat until incorporated.
  • To assemble: Level the cooled cake layers and lightly brush with the orange liqueur. Spread the top of each layer with a thin layer of marmalade and then, using an offset spatula, with the buttercream cream. Stack the cake layers.

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.

Provided by Denise Fox

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
⅔ cup butter, melted
⅔ cup white sugar
3 eggs
⅓ cup milk
1 tablespoon lemon juice
½ cup chopped walnuts
½ cup orange marmalade

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
  • Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g

ORANGE MARMALADE-RICOTTA CUPCAKES W/ MARMALADE BUTTERCREAM FROS



Orange Marmalade-Ricotta Cupcakes W/ Marmalade Buttercream Fros image

This recipe is an Anne Byrn creation. Anne Byrn is better known as "The Cake Doctor" who says, "Think outside of the box". Her many cookbooks teach how to transform store-bought cake mixes into, cheesecakes, coffee cakes, cookies and much more.

Provided by JTsMom

Categories     Dessert

Time 55m

Yield 20 cupcakes, 20 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) white cake mix
1 cup orange juice
2/3 cup ricotta cheese
1/3 cup orange marmalade
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1/2 cup butter, softened
1 tablespoon orange marmalade
1 1/2 teaspoons orange zest
2 1/2 cups powdered sugar, sifted
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
  • Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined.
  • Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined.
  • Spoon about 1/3 cup batter into each liner.
  • Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
  • Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice.
  • Let cool in pans on wire racks 5 minutes.
  • Remove from pans, and let cool completely on wire racks.
  • Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake.
  • Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.
  • To Make Buttercream Frosting:.
  • Beat first 3 ingredients at low speed with an electric mixer until creamy.
  • Gradually add sugar, beating until combined.
  • Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable.
  • Beat at medium-high 30 seconds or until fluffy.

Nutrition Facts : Calories 293.9, Fat 13.2, SaturatedFat 4.8, Cholesterol 58.7, Sodium 230.6, Carbohydrate 41.5, Fiber 0.3, Sugar 34.1, Protein 3.5

ORANGE MARMALADE-RICOTTA CUPCAKES WITH MARMALADE BUTTERCREAM FROSTING



ORANGE MARMALADE-RICOTTA CUPCAKES WITH MARMALADE BUTTERCREAM FROSTING image

Categories     Citrus     Dessert     Cupcake

Yield 20 cupcakes

Number Of Ingredients 14

CUPCAKES:
1 (18.25-ounce) package plain white or yellow cake mix. Editors prefer white.
1 cup plus 2 tablespoons orange juice, divided
2/3 cup ricotta cheese
1/3 cup orange marmalade
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons orange zest
FROSTING
1/2 cup butter, softened
1 tablespoon orange marmalade
1 1/2 teaspoons orange zest
2 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice

Steps:

  • CUPCAKES: 1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside. 2. Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined. Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined. Spoon about 1/3 cup batter into each liner. 3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. 4. Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely on wire racks. 5. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer. FROSTING: Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy.

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

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