Jeska from Lobster & Swan hardly needs an introduction. Her beautiful blog and shop are such inspirations and, if you’re like me, you’re already a regular visitor and reader. I am so excited to pass on the extra pretty recipe that she’s contributing today. It’s lovely!
Orange and Amaretto Winter Cupcakes
Set oven to 180ºc/350º or gas mark 4
120g unsalted butter softened
170g superfine sugar
185g self-raising flour
1/2 teaspoon ground cinnamon
2 eggs at room temperature
1/4 jar Orange marmalade or (curd if you prefer sweeter)
Small pot Creme fraiche
250g icing sugar
80g butter at room temperature
3 drops vanilla extract
Sugar or chocolate strands (optional)
Marzipan fruits to decorate
Beat the sugar and butter together until light and fluffy, then beat in each egg separately.
Fold in the flour, cinnamon and milk in alternating until both are blended in and well mixed.
Divide between the 12 cake cases then bake for 20-25 minutes until risen and golden.
Cool on wire rack. Once cool, use a knife to cut a cone shaped well from the top of each cake, (keep the pieces of removed cake for later) put a teaspoon of marmalade and a teaspoon of creme fraiche in each well, then seal with a section of spare cake.
Beat the icing sugar and butter together in a freestanding electric mixer (or use a handheld electric whisk) on medium-slow speed until the mixture is well mixed. Slowly add the Amaretto and vanilla essence Continue beating until the frosting is light and fluffy, at least 5 minutes. Spread frosting with palette knife or icing bag, sprinkle with sugar/chocolate strands if required and top with a marzipan fruit.
Serve on pretty vintage plates.
There are three downloadable recipe card for this yummy treat!
First, Second & Third