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Silver and gold marmalade cupcakes recipe

Silver and gold marmalade cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins

Whenever you make jam or jelly or marmalade there is always some left over including the strange scum strained from the surface. You can, of course, use straight from the jar or shop-bought marmalade.

Wiltshire, England, UK

7 people made this

IngredientsMakes: 12 marmalade cupcakes

  • 170g (6 oz) softened butter
  • 170g (6 oz) caster sugar
  • 3 medium eggs
  • 170g (6 oz) self raising flour
  • 110g (4 oz) marmalade

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the oven to 160 C / Gas 2/3. Line a muffin tin with paper cases.
  2. Cream together the butter and caster sugar. Add the eggs one at a time. Slowly fold in the flour and finally add the marmalade.
  3. Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven.


These were made with my Silver and Gold marmalade but any type or style of marmalade can be used.

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Recipe Summary

  • Chocolate Cake:
  • 1 cup dark chocolate cocoa powder
  • 2 cups boiling water
  • 1 cup butter, softened
  • 4 large eggs
  • 2 ¾ cups all-purpose soft-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon chocolate extract
  • Paper baking cups
  • Vegetable cooking spray
  • 1 ½ cups orange marmalade
  • Chocolate Ganache:
  • 1 cup whipping cream
  • 8 ounces semisweet chocolate, chopped
  • Toppings:
  • Edible gold glitter
  • Sprinkles
  • Dragées
  • Miniature champagne glasses (for decoration only)

Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth cool completely. Beat butter with a mixer until creamy gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes remove from pans, and cool completely.

Fill each cupcake with orange marmalade. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.

To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil) remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.

Frost each cupcake with Chocolate Ganache. Top each with glitter stars, dragées, and champagne glasses.

Marmalade Ginger Cupcakes recipe

1 box Golden Cloud Vanilla flavoured cake mix with icing
5ml (1 tsp) ground ginger
250ml (1 cup) milk
180ml (¾ cup) oil
2 eggs
zest of 1 orange
125ml (½ cup) All Gold Seville Marmalade
1 pkt Golden Cloud Cake icing mix
100g softened butter or margarine
30ml (2 tbsps) orange juice

How to
Preheat oven to 180°C. Grease a 12 hole and a 6 hole medium size muffin tin.

In a large bowl or food processor, mix together vanilla cake mix, ground ginger, milk, oil, eggs, a tablespoon of orange zest and ¼ cup of All Gold Seville Orange Marmalade. Beat together until smooth.

Spoon mixture into muffin tins and bake for 30 minutes or until skewer comes out clean when inserted in the centre of one muffin.

Make frosting using packet from box and following the instruction. Add remaining orange rind and ¼ cup of All Gold Marmalade to the icing. Spoon into a piping bag fitted with a star nozzle. Pipe rosettes over cup cakes.

If desired warm a little bit of All Gold Marmalade, to thin it down. Cool and then drizzle over rosettes.

Recipe provided by All Gold. For more tasty recipes, visit their newly revamped website: Join the conversations on Facebook or Twitter and Instagram.

Please rate this recipe

1 votes, average: 5.00 out of 5)


Preheat the oven to 160°C/ 315°F/Gas Mark 2–3. Line two 12-hole muffin tins with red, green and silver paper cases.

Combine the raisins, glacé orange, sultanas, glacé cherries, butter, brown sugar, orange zest and orange juice in a large saucepan and stir over low heat until the sugar has dissolved. Remove from the heat, stir in the Grand Marnier and allow to cool. When cold, stir in the egg and marmalade, then add the combined flours, ground almonds and nutmeg and mix well.

Spoon the mixture into the prepared tins. Moisten your fingers with water and flatten the surface of each cake. Tap the tins firmly on the work surface to release any air bubbles. Bake for 30 minutes, or until a skewer inserted in the centre of a cake comes out clean.

Remove from the oven, cover each tin with baking paper and wrap in a clean tea towel (dish towel). Allow the cakes to cool, then brush the tops lightly with the strained marmalade.

Roll out the icing until 3 mm ( 1/8 inch) thick and cut out twenty-four 6 cm (2 ½ inch) rounds. Place a round on top of each cake and smooth.

Whisk the egg white in a bowl until foamy. Gradually beat in the icing sugar and add just enough lemon juice to make a smooth icing that holds its shape. Divide the icing in half. Colour one batch green and the other red, then spoon each colour into a piping (icing) bag fitted with a 2 mm ( 1/16 inch) plain nozzle or into a zip-lock bag with a tiny corner snipped off.

Cupcakes, Lightened Up

They may come in pretty little packages, but cupcake calories can sure get ugly. Here are some lighter ways to enjoy these tasty pastries.

Some cupcakes come with almost 500 calories and more than 25 grams of fat -- courtesy of the gobs of frosting and rich ingredients such as butter and eggs. Beware of cupcakes with fillings instead of frosting (it’s just frosting hidden on the inside), and go for smaller-sized cupcakes and lower-calorie versions of some of the other ingredients.

Cupcakes come portion controlled -- as long as you eat just one, that is. If a recipe makes 12 large cupcakes, stretch it out to 16 smaller ones. I like to cut down the portion sizes even further but using mini muffins pans. These Mascarpone Mini Cupcakes with Strawberry Glaze have about 100 calories each. Serve mini cupcakes with a fresh fruit salad, and no one will miss those giant cupcakes.

Make a lighter cake batter by replacing some of the oil and butter with applesauce, apple butter, marmalade (like in this recipe) or yogurt (like in these vanilla and chocolate ones. Adding fruit or veggies -- shredded carrots or zucchini -- to your batter will add texture, keep the cake moist and up the nutrients.

Most frosting recipes contain tons of butter and cups of sugar. Cream cheese frosting (a favorite in my house) has all that butter and sugar plus more fat and calories from the cream cheese. One easy solution is switching to reduced-fat cream cheese. As a general rule, think less frosting and more fruit. Consider making half of the frosting in the recipe and embellishing the top of you cupcakes with fresh fruit –- finely diced strawberries or raspberries and kiwi makes a lightly frosted cupcakes look gorgeous!

Marmalade cake recipe

Preheat oven to 190°C/375°F/Gas Mark 5. Grease two 20cm cake tins and line with baking paper.

Beat together butter/margarine and sugar until creamy. Add beaten eggs one at a time. Add warm water and salt. Mix in flour and beat well.

Pour half the mixture into each tin. Bake in the centre of the oven for 25 minutes, or until golden and risen.

Take sponges from tins and leave to cool on wire rack. Remove baking paper after cake has cooled.

Cream together butter and icing sugar until mixture is soft. Add two or three drops of vanilla essence and sandwich the sponge halves together with layer of marmalade and thin layer of buttercream.

Spread butter cream thickly on top of cake and sprinkle with orange peel.

Afternoon tea recipes

First introduced in the 19th century as a means of bridging the large gap between meals, afternoon tea was taken by the majority of people - although, of course, the contents of the spread available would differ greatly between classes according to what households were able to afford. While it is not as strictly observed in British households today, many hotels, restaurants and cafés offer an afternoon tea menu and it is still a popular pastime for both tourists and native Brits alike. Spreads today typically include a selection of savoury finger-sandwiches, pastries, cakes and indulgent scones with generous helpings of jams and cream, washed down with a pot of afternoon blend tea.

Browse our fabulous collection of afternoon tea recipes before hosting your own for friends and family. With delicious recipes including savoury Cheddar scones with pickled celery by Nathan Outlaw, delicious Battenberg cake and Adam Stokes' scrumptious Carrot and walnut cake.


Makes: 12 cupcakes Difficulty: Easy

12 hole muffin tray
Cupcake cases
Electric mixer/stand mixer


85ml Full Cream Milk
2 quality Earl Grey Teabags
100g Unsalted Butter, softened to room temperature
2 large Eggs
160g Caster Sugar
190g Self Raising Flour

240g Icing Sugar Mixture
2 tablespoons Marmalade, extra 3 teaspoons to garnish
2 tablespoons fresh squeezed Orange Juice

Pour the milk into a small saucepan. Split open the earl grey tea bags and pour the leaves into the milk. Cover the saucepan with clingfilm.

Bring to a boil over medium heat, then turn down the heat and let it simmer for 10-30 minutes. Strain the leaves from the infused milk but keep the tea leaves aside. Check if the milk quantity is still 85ml. If not, top up with fresh milk.

Preheat the oven to 180 degrees Celsius (160 fan-forced 350 F). Line a 12-hole muffin tin with patty cases. Set your kitchen timer for 20 minutes.

Add the softened butter and sugar to the bowl of an electric mixer. Whisk together on medium speed until the mixture is pale thick and fluffy. Change to a paddle attachment. Add in the egg and beat on medium until they’re incorporated. Pour in the infused milk, the tea leaves, and the flour. Beat on medium speed until the mixture is creamy.

Fill each patty case with a heaped tablespoon of batter. Check the oven has reached the correct temperature. Place the muffin tin on the middle rack of the oven. The muffins are done when the tops are golden brown and a skewer in the middle comes out clean. If they’re not done, add 5 minutes to the time and check again until they’re ready.

Remove from the oven. Let the muffins cool in the pan for 10 minutes then remove them to a wire rack to cool completely.

Make the marmalade glaze: stir together the icing sugar, marmalade and orange juice in a small bowl. Add a few drops of water at a time until the mixture is thick but spreadable.

When the cupcakes are cool spread the glaze on the top of each one. Dollop the centre with a ¼ teaspoon of marmalade.

Orange semolina cupcakes

I could hardly wait to share this recipe with you as I think you’ll love these syrup-infused orange semolina cupcakes! Last time I baked these was before I went vegan and I remember it well for a reason.

I made them into a cake for the French TV crew who came to film us for an episode of a French travel show Echappées Belles. The episode was about several Cycladic Islands and foreigners who chose to live on them. The producers seemed quite keen on our back story of escaping the rat race in the search of Aegean-tinted bliss.

Duncan did a lot of stand-up comedy back in London so he was quite comfortable in front of the camera. I, on the other hand, looked like I should have downed some whiskey before the filming started (I wish I had thought of that).

The worst off though was our poor cat, Noodle. The producers were quite keen to include him in one of the ‘domestic bliss on a Greek island’ scenes but, as luck would have it, two days before the filming, we applied a “spot-on” flea treatment on him. Being new and very inexperienced pet owners, we must have applied the medication incorrectly as Noodle managed to eat it and fell seriously sick the day after. He was really, really poorly and so he ended up looking extremely miserable on camera. Poor thing! Luckily, he pulled through.

Sick cat episode aside, it was funny and a little bit cring-e-y to see yourself on TV. And the cake went down so well that I’ve decided to have a crack at veganising it and re-packaging it in the form of cute, individual cupcakes. They turned out great and all my omni neighbours were scoffing them down with approving murmurs so I’m confident you’ll like them too.

PS: If you make my orange semolina cupcakes, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

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