Page 97 - Cupcakes

ORANGE MARMALADE RICOTTA CUPCAKES

WITH MARMALADE BUTTERCREAM

• • • • •

For nearly a year I lived in the Midlands of England, where I got very
accustomed to a morning cup of tea at the kitchen table while reading the
London paper and munching buttered wheat toast with orange marmalade. That
year opened my eyes to the variety of marmalades out there, made from all types
of citrus fruit. I even made my own using the microwave oven (delicious!). Now,
back in Nashville, I can bite into this spongy and deeply orange cupcake—with
marmalade in the batter, then brushed on top after baking, and added to the

frosting—and lovely memories of those less hectic days come rushing back.

MAKES 22 TO 24 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 20 MINUTES

BAKING TIME: 15 TO 20 MINUTES

ASSEMBLY TIME: 5 MINUTES