Chocolate chip marmalade cupcakes
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Camilla revamps a recipe from her childhood to suit both adults' and children's tastes. Dark chocolate chips added to her grandmother's marmalade cakes make the perfect tea time treat.
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Ingredients
Metric
Imperial
Cupcakes
- 125g of unsalted butter, softened
- 125g of caster sugar
- 2 large eggs
- 125g of self-raising flour
- 1 tsp baking powder
- 1 pinch of salt
- semi-skimmed milk, 1-3 tbsp
- 50g of dark chocolate, chopped into small chunks
- 100g of marmalade, with peel (orange), plus extra for spooning
Icing
- 80g of icing sugar
- 1 tbsp of orange juice, freshly squeezed
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4. Line a 12 bun tray with 12 paper cake cases
2
Put all the ingredients (except the milk, marmalade and chocolate) into a cake mixer and mix at high speed until well combined
3
Add enough milk to make a flowing cake batter. Fold in the chocolate and marmalade
4
Divide the batter between the 12 cake cases and place ¼ tsp of marmalade on top of each cake. Bake in the oven for 20 – 25 minutes until they spring back to touch
5
Allow to cool on a rack. Mix the icing sugar and orange juice together and decorate the cakes once cool
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