The orange marmalade gives this recipe an amazing flavorful twist!
Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tablespoon grated orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
Buttercream:
1/2 cup butter, softened
1/4 teaspoon salt
2 cups confectioners’ sugar
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
1/2 cup orange marmalade
Directions
-Preheat oven to 325°.
-Line 48 mini-muffin cups with paper liners.
-In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
-Beat in orange peel, orange juice, and vanilla.
-In another bowl, whisk flour, baking powder, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
-Fill prepared cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 11 to 13 minutes. Cool in pans for five minutes before removing to wire racks to cool completely.
-For the buttercream, in a large bowl, beat butter and salt until creamy.
-Gradually beat in confectioners’ sugar, milk, and vanilla until smooth.
-Using a paring knife, cut a 1-inch-wide cone-shaped piece from the top of each cupcake; discard the removed portion. Fill the cavity with marmalade. Spread buttercream over the tops.
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