There’s something so nostalgic about marmalade on toast. It also has the feeling like you’re at a little tea party along with a hot drink. This tasty cupcake brings together the flavour of buttered toast and sweet, yet tarty breakfast marmalade.
MARMALADE TOAST CUPCAKE
Prep time
Cook time
Total time
Serves: 15
Ingredients
- 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
Instructions
- Flick oven onto 180°C bake or 170°C Fan
- Toast bread in toaster, butter both sides and then bake in oven further until nice and crispy.
- Cool toast then blitz in a food processor and set aside.
- 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.
- Add the eggs and butter and beat for 1 minute.
- 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.
- Fill paper case about two-thirds full.
- Bake between 16-20 minutes or until cake springs back when touched.
- 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.
- Leave cupcakes out to cool while we move onto the buttercream.
- Beat butter in free-standing mixer for 5 minutes, scraping sides down occasionally.
- Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions.
- On a slow speed add the marmalade, orange zest and finally the milk.
- Turn mixer speed back up for another 5 minutes.
- 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.
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