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.
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.
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.
What do you think? If you give it ago, send me a pic!