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Marmalade Toast Cupcake

August 8, 2015 By Dane McGregor Leave a Comment

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
 
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Prep time
45 mins
Cook time
20 mins
Total time
1 hour 5 mins
 
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
  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.
3.5.3239

 

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

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Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
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