Marmalade, Ginger Cupcakes

By KeyIngredient

Ingredients

• Basic Batter:
• 1 cup (250 mL) butter, at room temperature
• 1 3/4 cups (425 mL) granulated sugar
• 6 eggs
• 3 cups (750 mL) all-purpose flour
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) baking powder
• 3/4 cup (175 mL) sour cream
• 1 1/2 tsp (7 mL) vanilla
• Orange Buttercream Icing:
• 1/3 cup (75 mL) butter
• 1 cup (250 mL) icing sugar
• 1 tbsp (15 mL) fresh orange juice
• 1 tsp (5 mL) grated orange rind

Preparation

Step 1

1. Preheat oven to 300°F (150°C). Place paper liners in large muffin tins. Alternatively, butter and flour the tins.

2. In a large bowl, with an electric mixer, cream butter until softened. Gradually beat in sugar at medium speed until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Combine flour, salt and baking powder. Add flour mixture alternately with sour cream in three additions, starting and ending with flour. Add vanilla. Beat a few seconds longer or until smooth. Do not overbeat.

5. After adding the flour, beat 1 cup (250 mL) marmalade into batter along with 1/4 cup (50 mL) finely chopped stem ginger in syrup.

6. Spoon batter into the prepared pans and smooth out the surfaces. Bake for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean.

7. Combine sugar and lemon juice in a small pot. Stir over heat until sugar dissolves. Remove from heat. Prick cupcakes and brush with syrup. Remove from the pans. Allow to cool on a wire rack.

8. Frost with orange buttercream


ICING:

Beat butter with electric mixer until soft and creamy. Whisk in icing sugar, orange juice and rind and beat until light and fluffy. Chill to a spreadable consistency