Prep time
Cook time
Total time
Serves: 15
  • Cupcake
  • 2 Slices of Brown Bread
  • 135g Butter - Room Temp
  • 115g Caster Sugar
  • 10g Brown Sugar
  • 100g Self-Raising Flour
  • ¼ teaspoon Baking Soda
  • Jar of Breakfast Marmalade
  • 2 Large Eggs
  • 1 Tablespoon Milk
  • Filling - Optional
  • Breakfast Marmalade
  • For on top
  • 150g Butter - Softened
  • 340g Icing Sugar
  • 4 Tablespoons Marmalade
  • 1 Tablespoons Orange Zest
  • 2 Tablespoons Milk
  1. Flick oven onto 180°C bake or 170°C Fan
  2. Toast bread in toaster, butter both sides and then bake in oven further until nice and crispy.
  3. Cool toast then blitz in a food processor and set aside.
  4. For the cupcakes, sift together all the dry ingredients followed by approximately 25g of the toast crumbs (don't worry about trying to get this through a sieve) in to a free-stand mixer.
  5. Add the eggs and butter and beat for 1 minute.
  6. Lower the speed and add the milk and 1 tablespoon of marmalade before turning mixer back up for 1 more minute, not forgetting to scrape down the sides during.
  7. Fill paper case about two-thirds full.
  8. Bake between 16-20 minutes or until cake springs back when touched.
  9. Optional: When cupcakes a cool, core out the centre of the cupcakes and pipe a small about of marmalade directly into the centre of the cake for a nice fruity surprise.
  10. Leave cupcakes out to cool while we move onto the buttercream.
  11. Beat butter in free-standing mixer for 5 minutes, scraping sides down occasionally.
  12. Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions.
  13. On a slow speed add the marmalade, orange zest and finally the milk.
  14. Turn mixer speed back up for another 5 minutes.
  15. Once the cupcakes are cool pipe a big swirl of marmalade buttercream on the top, sprinkle with any remaining toast crumbs, decorate with a couple slices of orange peel and enjoy with a cup of tea.
Recipe by Baker Gatherer at