Chocolate chip marmalade cupcakes

Not yet rated

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.

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

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

Camilla is a half Danish, Surrey based food writer and recipe developer. She loves the culmination of art and science involved in cooking and enjoys making fabulous food, simply and cheaply.

Get in touch

Please sign in or register to send a comment to Great British Chefs.