Orange, Cardamom and Marmalade Cupcakes

Celebrating 100 years of the AGA cooker, these delicious cup cakes are flavoured with orange zest and cardamom - a spice used in Swedish sweet dishes and ‘a nod’ toward the country of the invention of the AGA. These cupcake centres are filled with marmalade and topped with a delightful orange buttercream.

Orange, Cardamom and Marmalade Cupcakes

1 x 12 hole muffin tin, lined with 12 silver cake cases
120g butter, softened
120g caster sugar
2 large free range eggs, beaten
120g self-raising flour
1½ tsp ground cardamom (or finely crush the seeds from 10 green cardamom pods)
Finely grated zest of 1 orange

75g chunky marmalade
150g butter, softened
300g icing sugar, sieved
Finely grated zest of 1 small orange
1 tbsp orange juice
AGA100 rice paper toppers

Makes 12

  1. Beat the butter and caster sugar together until well combined and light in colour. Gradually add the beaten egg, adding a little flour at the end to avoid curdling.  
  2. Mix the remaining flour with the cardamom and orange zest and fold into the creamed mixture.
  3. Divide the creamed cake mixture between the 12 muffin cake cases, (38-39g mixture for each case).
  4. Baking Oven: Place the muffin tin onto the oven grid shelf, placed on the fourth runner down in the baking oven and cook for 15-18 minutes until risen and golden.
  5. Remove from the oven and cool on a wire cake rack, or use the large AGA grill rack.  
  6. When the cakes are cold, use a 15mm piping tube to make a hole in the centre of each cake – alternatively you could use a small teaspoon or melon baller.
  7. Weigh the marmalade into a small basin and loosen with a fork so it will be easier to use.  Place the marmalade into the centre of each cake.
  8. Make up the buttercream by beating together the softened butter, icing sugar and orange zest until smooth, add the orange juice and beat this in. Place into a piping bag and decorate each cake.  
  9. Serve on the Portmeirion for AGA White Baking Tray.

Conventional AGA cooking: Bake at 180°C, fan oven 160°C for 15-18 minutes until risen and golden.

Many thanks to Dawn Roads for this delicious recipe.

Recipes Tags