Baking: Orange Dream Mini Cupcakes

Orange marmalade was a present in a little goodie bag from my friend Brandon when he went to Europe. When his birthday came around, I thought what better plan than to make cupcakes using the same orange marmalade he gave me? Since I was going to fill the cupcakes with the orange marmalade, I needed to make sure to decorate it in a special way for him – why not chocolate? Chocolate goes with everything (or just about!). 


The recipe I found was approximately going to make 48 cupcakes which would have been too many for his small party – instead, I halved the recipe to make a little less than 24 cupcakes – they definitely didn’t end up being all even. I tried really hard, but sometimes it’s difficult to make them all look exactly the same. I filled with some marmalade and topped it off with some whipped cream frosting (with a bit of orange bakery emulsion mixed in for extra orange flavoring).


I’ll admit when I was making these cupcakes I forgot how to spell my friends name. I know it doesn’t look very difficult when I put it all together, but we have a nice name for each other and use it in our everyday conversation with each other. (DBC, in case you were curious). So when I had to put his cupcakes together, I had to write his real name since only a few people understand and were there when we would call each other by our nicknames all the time (which was almost 5(!!) years ago now). But I spelled it right!


(adapted from here)

Mini Cupcake
1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 tablespoon orange emulsion
1 tablespoon orange juice
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 cup milk
Pinch of salt
1 can of whipped cream frosting
1 teaspoon orange emulsion
Chocolate chips
Orange marmalade
1. Preheat the oven to 350°.
2. Line mini cupcake tin with paper liners.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add an egg.
5. Beat in orange emulsion, orange juice and vanilla.
6. Add in flour, baking powder, and salt. Mix well.
7. Add in the milk.
8. Fill each mini cupcake with approximately 1 tablespoon. (I made approximately 20 of them).
9. Bake for about 10 minutes or until toothpick inserted in the center comes out clean.
10. Cool in pans for a few minutes before removing to cool completely.
11. For the frosting – mix together the can of whipped cream frosting (I had some left over from my pink moscato cupcakes) and the orange emulsion.
12. While you’re waiting for your cupcakes to cool, using a double boiler, melt your chocolate chips. After they melt, fill a ziplock bag with the melted chocolate.
13. On wax paper, write or decorate however you would like. I wrote letters (that were slightly too big).
14. Using a paring knife, cut a 1-in. wide cone shape piece from the top of each cupcake. Discard the insides to keep the top to cover up the cone (see pictures above).
15. Fill the cavity with marmalade and cover with the top.
16. Cover with your frosting.
17. Decorate using the cooled chocolate decorations! Have fun with it!

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