Orange Marmalade Ricotta Cupcakes W Recipes

ORANGE SAUCE ON RICOTTA

Steps:

• In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
• To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.

ORANGE MARMALADE-RICOTTA CUPCAKES W/ MARMALADE BUTTERCREAM FROS

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.

BRUSCHETTA WITH RICOTTA AND MARMALADE

Steps:

• Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.

MARMALADE CUPCAKES

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.