• 150 g (5 oz) lightly salted butter, softened
  • 75 g (3 oz) caster sugar
  • 75 g (3 oz) orange marmalade
  • 2 eggs
  • 175 g (6 oz) self-raising flour
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • piece of candied orange peel

Line a 12-section muffin tray with paper muffin cases. Put the butter, sugar, marmalade, eggs, flour, baking powder and vanilla extract in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Divide the cake mixture between the paper cases.

Cut thin strips from the candied orange peel and lay a couple of slices over each cupcake.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

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