Chocolate Orange Cupcakes

Serves: 12

You will need

For the cakes:

100g butter
50g caster sugar
2 eggs, beaten
125g Duerr’s Seville Orange Marmalade (we used thin cut)
100g self raising flour
½tsp baking powder

For the filling:
100g Duerr’s Seville Orange Marmalade (we used thin cut)

For the icing:

100g Duerr’s Seville Orange Marmalade, thin cut
50g butter
250g icing sugar, sifted
30g cocoa powder, sifted
2-3tbs milk


1. Pre-heat the oven to 190ºC/170ºC fan/Gas 5.

2. Fill a muffin tray with paper cases.

3. Using an electric hand whisk, cream the butter and sugar until pale then add the egg, a little at a time, whisking in between each addtion. After you have added about half of the egg, add a spoonful of the flour to stop the mixture from curdling. Once all the egg is incorporated, add the marmalade and stir with a metal spoon, then fold in the flour and baking powder.

4. Divide the mixture between the paper cases and bake for 10-15 minutes until golden.

5. Allow to cool then scoop out a piece from the top of each cake, place a teaspoonful of marmalade in the hollow and replace the tops.

6. Make the icing. Melt the butter and marmalade in a pan over low heat or in the microwave, then stir in the icing sugar and cocoa powder and mix well. Add the milk if the mixture is a little stiff. Smooth the icing over the top of the cakes using a butter knife or palette knife.

Recipe courtesy of Duerr's

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