Mrs Simkins’ Marmalade Muffins
Posted: May 17, 2013
These easy to make little cakes are just the thing to cheer up dark days. Not too sweet, light and tangy, they are the perfect accompaniment to a pot of your favourite Clipper tea. A food processor makes short work of both the sponge and the icing.
- 110g (4oz) butter, softened
- 2 tablespoons marmalade
- 50g (2oz) caster sugar – unrefined works well
- 175g (6oz) plain flour
- 1 level teaspoon bicarbonate of soda
- 2 level teaspoons cream of tartar
- 2 tablespoons milk
- 2 medium eggs, lightly beaten
- Grated zest of 1 orange
- You will need a twelve cup muffin tin and 12 standard size paper cake cases
- Preheat oven to 160C (fan oven) or equivalent
- Whiz the butter, sugar and marmalade together until combined and fluffy. Add the orange zest, sieve a tablespoon or two of flour over the top to cover the surface of the mixture and add the eggs. Add the rest of the flour and raising agents and whiz briefly. Pour in the milk and whiz until everything is smooth and glossy but not over mixed.
- Using a dessertspoon, divide the mixture equally between the 12 paper cases. Bake for approximately 12-15 minutes until risen and golden and a skewer inserted comes out clean.
- Leave to settle in the tin for a few moments. Then transfer to a wire rack to finish cooling.
- Once completely cold, store in an airtight container.
Whizzy Food Processor Orange Glace Icing
You can make this in a bowl in the usual way if you prefer but a food processor is very quick with no arm-aching stirring – and there is no need to sieve the icing sugar first.
- 50g (2oz) icing sugar
- Approximately 2-3 tablespoons orange juice: fresh or from concentrate
- ½ teaspoon glycerine
Put the icing sugar into the bow of your food processor and give it a few turns to eliminate any lumps. Add 2 tablespoons of juice and whiz until smooth. Add a drop more juice if necessary. Finally, add the glycerine and whiz again.
Finishing the cakes
Once the cakes are cold, top each one with a teaspoonful of icing.