Silver and gold marmalade cupcakes

    50 min

    Whenever you make jam or jelly or marmalade there is always some left over including the strange scum strained from the surface. This is a way to use up some of this. You can, of course, use straight from the jar or shop-bought marmalade.


    Wiltshire, England, UK
    8 people made this

    Makes: 12 marmalade cupcakes

    • 170g (6 oz) softened butter
    • 170g (6 oz) caster sugar
    • 3 medium eggs
    • 170g (6 oz) self raising flour
    • 110g (4 oz) marmalade

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 160 C / Gas 2/3. Line a muffin tin with paper cases.
    2. Cream together the butter and caster sugar. Add the eggs one at a time. Slowly fold in the flour and finally add the marmalade.
    3. Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven.


    These were made with my Silver and Gold marmalade but any type or style of marmalade can be used.

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