Connect with us

Amor Magazine

Recipe of the week

Foodies Corner

Recipe of the week

Chocolate Orange Cupcakes

Makes: 12

Prep time: approx 30 minutes, cooking time: 15 minutes


For the cakes:

  • 100g butter
  • 50g caster sugar
  • 2 eggs, beaten
  • 125g Duerr’s Fine Cut Sunny Seville Marmalade
  • 100g self raising flour
  • ½tsp baking powder

For the filling:

  • 100g Duerr’s Fine Cut Sunny Seville Marmalade

For the icing:

  • 100g Duerr’s Fine Cut Sunny Seville Marmalade
  • 50g butter
  • 250g icing sugar, sifted
  • 30g cocoa powder, sifted
  • 2-3tbs milk


  1. Pre-heat the oven to 190ºC/170ºC fan/Gas 5
  2. Fill a muffin tray with paper cases
  3. Using an electric hand whisk, cream the butter and sugar until pale then add the egg, a little at a time, whisking in between each addition. After you have added about half of the egg, add a spoonful of the flour to stop the mixture from curdling. Once all the egg is incorporated, add the marmalade and stir with a metal spoon, then fold in the flour and baking powder
  4. Divide the mixture between the paper cases and bake for 10-15 minutes until golden
  5. Allow to cool then scoop out a piece from the top of each cake, place a teaspoonful of marmalade in the hollow and replace the tops
  6. Make the icing. Melt the butter and marmalade in a pan over low heat or in the microwave, then stir in the icing sugar and cocoa powder and mix well. Add the milk if the mixture is a little stiff. Smooth the icing over the top of the cakes using a butter knife or palette knife

Recipe courtesy of Duerr’s –

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

More in Foodies Corner

To Top