John Toth, The Darkroom Photography
orange marmalade cupcakes
Cupcake ingredients:
1 box white cake mix
1 c. + 2 Tbsp. orange juice
2/3 c. ricotta cheese
1/3 c. orange marmalade
1/3 c. vegetable oil
4 large eggs
1 1/2 Tbsp. orange zest
Marmalade Buttercream Frosting ingredients:
1 stick butter, softened
1 Tbsp. orange marmalade
1 1/2 tsp. orange zest
2 1/2 c. sifted confectioners' sugar
2-3 Tbsp. orange juice
Directions:
Preheat oven to 350°. Insert paper liners into 20 muffin cups and set aside. Beat cake mix, 1 cup orange juice, and next 5 ingredients on low speed with electric mixer until combined. Scrape sides of bowl with spatula and beat at medium speed for 2 minutes or until batter is thick. Spoon 1/2 batter into each liner and bake 18-22 minutes.
To prepare Marmalade Buttercream Frosting, beat first 3 ingredients on low speed until creamy. Gradually add confectioners' sugar until combined. Gradually add orange juice, one Tbsp. at a time on medium speed for 30 seconds until spreading consistency. Beat on medium-high for 30 seconds or until fluffy.
When cupcakes are done, brush tops of warm cupcakes with remaining 2 Tbsp. of orange juice and let cool in pans on wire rack for 5 minutes. Remove from pans and cool completely on racks. Top each cupcake with 1 heaping Tbsp. of Marmalade Buttercream Frosting.
Recipe from A Taste of Glynn cookbook. Featuring hundreds of recipes from local chefs, caterers and cooks of the Golden Isles, the cookbook makes a wonderful gift, the perfect souvenir of your time here or just a great addition to everyone’s kitchen. Proceeds from A Taste of Glynn benefit Amity House and Hope House, safe havens for victims of domestic violence. Click here to order a cookbook.
