I forget where I got this recipe from, but these cupcakes were a huge hit at a party that Kramer and I had. They were like orange creamsicle cupcakes or something; totally “dreamy”. If I make them again, I’m definitely going to put more marmalade in the middle, though. Recipe after the jump.
Oranges: perfect for summer.
Lots of zest.
Fluffy egg whites.
Folding the egg whites into the cupcake batter.
Filling the cupcakes with some marmalade.
I want another one!
- ½ cup unsalted butter, room temperature
- ¾ cup sugar
- 2 eggs, yolks and whites separated
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk
- 1- ½ cups all purpose flour
- 2 tablespoons finely grated orange zest
- orange marmalade
- 2 sticks (1 cup) butter, room temperature
- 7-9 cups sifted powdered sugar
- 2 teaspoons vanilla
- ¼ cup milk
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- Cream butter and sugar until light and fluffy in the bowl of an electric mixer on medium speed for 3-5 minutes.
- Add egg yolks, one at a time, blending well between each one; beat until incorporated.
- Sift flour with baking powder and salt. Add flour and milk alternately, beginning and ending with the flour, to butter mixture and beat until incorporated.
- Transfer the batter to a large bowl, wash the mixer bowl, then in the same mixer bowl beat egg whites until fluffy at medium high speed.
- Fold a little bit of the egg whites into the batter at a time until incorporated. Grease and flour a muffin tin. Divide half of the batter evenly in the tin, add a 2 teaspoons of preserves or marmalade then cover with additional batter. Make sure the preserves are completely enclosed in the batter so it does not leak out.
- Bake at 350 F for 20-25 minutes or until lightly browned on top. Cool on a rack.
- Sift powdered sugar into a bowl or onto parchment
- Beat butter at medium-high speed until creamy
- Add half of the sugar, the vanilla and the milk. Beat until combined
- Gradually add remaining sugar until you get to the consistency and sweetness you like.