Cute little Marmalade Cupcakes

Hello all! Today I would like to share with you a recipe to make mini marmalade cupcakes.

Christmas had just been and gone. We had an enormous number of clementines before Christmas which I made into a large batch of marmalade. I made enough that it was gonna take me a while to get through it, but I didn’t have the quantity or the jars to gift it out. So I got to thinking, what could I do with the excess. CAKE! That’s what! Here is my recipe.

I started out with the basics of a Victoria sponge. Same measurement of eggs, sugar, butter and flour.
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First, cream the butter and sugar together.
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Beat the eggs together in a bowl. Then add them alternately to the butter and sugar with the flour, making sure to maintain a smooth consistency.
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Now chop a clementine in half and add it’s juice to the mixture.
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Spoon out into cases – I used mini cupcake cases, which made about 36 cupcakes. But you could upgrade then to bigger cases.
Bake for around 12 to 15 minutes, or until golden brown. I always like to bake at a lowish temperature (around 170) to ensure the bake is even.
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Once baked, leave to cool. When completely cool, spoon out the tops to create a little well. This doesn’t have to be particularly neat, as we will not see this bit.
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Fill each hole with around a half teaspoon of homemade marmalade. Depending on the marmalades consistency, you may need to gently reheat it to loosen it up.
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Prepare some buttercream – I usually go shop bought (hey! If Mary berry can use shop bought pastry, then I think it’s fair for me to use shop bought icing) but this time I made the buttercream as per the instructions on the packaging of the icing sugar. Pipe it onto the cakes making sure to cover the hole you made earlier.
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And there you are. Some lovely little Marmalade Cupcakes.
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What do you think? If you give it ago, send me a pic!

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