Take a trip down memory lane when Chef Emily Ellyn shows you how to use homemade marmalade to make a moist and tangy vanilla cupcake that tastes just like an Orange Float!
Serves: 32 classic-sized cupcakes
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Then, add orange marmalade and beat for another minute.
Beat egg yolks lightly; add to butter mixture, beating until well blended.
Combine flour, baking powder, and salt; add to butter mixture alternately with orange juice and water, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition.
In a separate bowl beat egg whites at high speed with an electric mixer until foamy; reduce speed to medium, and beat until stiff peaks form. Fold egg white into batter until evenly dispersed. Then, using a ¼ cup measuring cup scoop batter into a lined and lightly oiled cupcake pan.
Bake at 350° F for 10 to 15 minutes, or until a wooden pick inserted in center comes out clean. Allow cupcakes to cool on a wire rack.
Prepare the Orange Filling: Combine sugar and cornstarch in a small saucepan; add lemon juice and orange juice, stirring well with a wire whisk. Cook over low heat, stirring until sugar dissolves, about 10 minutes. Stir about one-fourth of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 10 minutes or until thickened. Remove from heat; add butter, stirring until well blended. Cool; cover and chill.
Prepare the Frosting: Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute. Then beat in confectioner’s sugar, 1 cup at a time (using more or less sugar depending on preferred consistency). Finally, beat in vanilla until smooth.
Chill bowl of frosting in refrigerator, until ready to pipe on cakes.
For Service: Gently place the cooled cakes on a pedestal or plate.
Cut a small well in middle of cakes and fill with a dollop of orange filling. Finish by piping frosting onto cakes with a pastry bag fitted with star tip.
Garnish with white chocolate shavings, and stick a straw in the cupcake to make it look like an orange float!
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 7; 8 ounce jars
1 ½ pounds oranges (about 4 medium)
1 lemon, zest and juice
3 ½ cups water
½ cup orange liquor
3 ½ cups sugar
1 package (1.74 ounce) regular powdered fruit pectin
Wash oranges and lemon thoroughly.
Quarter oranges and then thinly slice into ¼ – 1/8 inch slices, removing the seeds as you go.
In a large heavy-bottomed saucepot add oranges, lemon juice, lemon juice, water, and orange liquor and start cooking on medium heat.
Whisk together sugar and pectin in a small bowl and then mix into the orange mixture and stir until dissolved. Bring to a boil while stirring frequently. Boil hard for 1 minute, scraping sides and stirring with a rubber spatula. Lower heat to maintain a rapid simmer and cook, stirring frequently for 20 to 40 minutes or until the fruit is fork tender.
Blend mixture if a smoother texture if desired.