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- Frances' Pecan and Orange Marmalade…
Frances' Pecan and Orange Marmalade Cupcakes
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Ingredients
- 55g unsalted butter, melted and cooled
- 125ml corn oil
- 1 small orange, juiced and zested
- 80g thick-cut orange marmalade
- ¼ tsp vanilla extract
- 250g plain flour, sifted
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 large eggs, free-range or organic
- 180g caster sugar
- 60g pecan nuts, toasted in a hot oven for a few minutes and then chopped
Recipe tips / Prepare ahead
Preheat the oven to 160°C (fan) / 180°C / 350°F / gas mark 4 and line one 12-hole muffin tray with the appropriate size cupcake cases.
Method
Step 1
In a large mixing bowl combine the butter, corn oil, orange juice, orange zest, marmalade and vanilla extract. Set aside.
Step 2
In a separate bowl, combine the flour, bicarbonate of soda and salt and set aside. Beat the eggs and sugar in a large bowl with an electric hand mixer, until the mixture is light, fluffy and quite thick. Slowly add the butter, oil and juice mixture, keeping the beater on a low speed until it is all combined.
Step 3
Add one-third of the flour mixture to the combined egg, sugar and oil mixture and beat until just combined. Pour in another third of the flour and beat again. Repeat with the last third of flour and beat until the batter just comes together. Gently fold in the pecans.
Step 4
Carefully spoon the mixture evenly into the cupcakes cases, filling each one about two-thirds full. Bake in the oven for about 25 minutes, until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
Step 5
Remove from the oven and while the cupcakes are still warm, top each one with 1 teaspoon marmalade and spread all over the top. Sprinkle with extra pecans, if you wish. Serve immediately if possible!
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