My husband’s Auntie Joan kindly gives us her homemade Marmalade every year. We don’t eat Marmalade, but Joan’s Marmalade is perfect for making cakes, such as ‘Orange Marmalade & Whisky Pound Cake’. Today I made these cupcakes. Thanks to Joan’s Scottish Marmalade that was slightly bitter, the cupcakes were delicious.


12 Cupcakes


125g Butter
1/3 cup Caster Sugar *OR 1/2 cup for sweeter cupcakes
2 Eggs *at room temperature
Zest of 1 Orange *finely grated
1 & 1/2 cups Self-Raising Flour
1/2 cup Orange Juice
1/2 cup Orange Marmalade
Icing Sugar for dusting *optional

  1. Preheat oven to 170℃. Line a 12-hole medium-size muffin tin with paper cases.
  2. Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.
  3. Add Orange Zest, Self-Raising Flour, Orange Juice and Orange Marmalade, and mix to combine with a spatula or a large metal spoon.
  4. Spoon the mixture into paper cases.
  5. Bake for about 20 minutes or until golden and cooked through. Transfer onto a wire rack and cool completely. I dusted with Icing Sugar when the cupcakes are cooled.