Easy recipe for Marmalade and Ginger Cupcakes
1 box Golden Cloud Vanilla flavoured cake mix with icing
5ml (1 tsp) ground ginger
250ml (1 cup) milk
180ml (¾ cup) oil
zest of 1 orange
125ml (½ cup) All Gold Seville Marmalade
1 pkt Golden Cloud Cake icing mix
100g softened butter or margarine
30ml (2 tbsps) orange juice
Preheat oven to 180°C. Grease a 12 hole and a 6 hole medium size muffin tin.
In a large bowl or food processor, mix together vanilla cake mix, ground ginger, milk, oil, eggs, a tablespoon of orange zest and ¼ cup of All Gold Seville Orange Marmalade. Beat together until smooth.
Spoon mixture into muffin tins and bake for 30 minutes or until skewer comes out clean when inserted in the centre of one muffin.
Make frosting using packet from box and following the instruction. Add remaining orange rind and ¼ cup of All Gold Marmalade to the icing. Spoon into a piping bag fitted with a star nozzle. Pipe rosettes over cup cakes.
If desired; warm a little bit of All Gold Marmalade, to thin it down. Cool and then drizzle over rosettes.