Best 2 Orange Marmalade Ricotta Cupcakes W Marmalade Buttercream Fros Recipes
Indulge in a delightful culinary journey with our Orange Marmalade Ricotta Cupcakes, a symphony of flavors that will tantalize your taste buds. These delicate cupcakes boast a moist and fluffy ricotta-infused sponge, perfectly complemented by the vibrant tang of orange marmalade. Experience a burst of citrusy goodness in every bite. The luscious marmalade buttercream frosting adds a velvety smooth texture and an extra layer of orangey delight. This recipe also includes a delectable Marmalade Buttercream Frosting, an irresistible spread that elevates any pastry to new heights. With its luscious texture and vibrant orange hue, this frosting is the perfect crowning glory for your cupcakes or a delightful addition to your breakfast toast.
Additionally, you'll find a foolproof recipe for Homemade Orange Marmalade, a versatile condiment that adds a touch of sweetness and zest to various culinary creations. This marmalade is crafted using fresh oranges, sugar, and a hint of lemon juice, resulting in a vibrant and flavorful spread. Whether you enjoy it as a breakfast staple, a glaze for roasted meats, or a filling for pastries, this homemade marmalade will elevate your culinary creations to new heights.
ORANGE MARMALADE-RICOTTA CUPCAKES W/ MARMALADE BUTTERCREAM FROS
This recipe is an Anne Byrn creation. Anne Byrn is better known as "The Cake Doctor" who says, "Think outside of the box". Her many cookbooks teach how to transform store-bought cake mixes into, cheesecakes, coffee cakes, cookies and much more.
Provided by JTsMom
Categories Dessert
Time 55m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
- Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined.
- Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined.
- Spoon about 1/3 cup batter into each liner.
- Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
- Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice.
- Let cool in pans on wire racks 5 minutes.
- Remove from pans, and let cool completely on wire racks.
- Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake.
- Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.
- To Make Buttercream Frosting:.
- Beat first 3 ingredients at low speed with an electric mixer until creamy.
- Gradually add sugar, beating until combined.
- Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable.
- Beat at medium-high 30 seconds or until fluffy.
Nutrition Facts : Calories 293.9, Fat 13.2, SaturatedFat 4.8, Cholesterol 58.7, Sodium 230.6, Carbohydrate 41.5, Fiber 0.3, Sugar 34.1, Protein 3.5
ORANGE MARMALADE-RICOTTA CUPCAKES WITH MARMALADE B
I love this cupcakes, the ricotta gives them such a nice sweet taste & the frosting is outstanding! Recipe Source~ Myrecipes.com
Provided by Angela Pietrantonio
Categories Other Snacks
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
- 2. Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined. Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined. Spoon about 1/3 cup batter into each liner.
- 3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
- 4. Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely on wire racks.
- 5. Frosting: Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. 10 points per cupcake
Tips:
- Make sure to use fresh oranges for the marmalade buttercream frosting. This will give it the best flavor.
- If you don't have any ricotta cheese, you can substitute it with cream cheese.
- Be careful not to overmix the cupcake batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners about 2/3 full. This will prevent them from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- If you want a thicker buttercream frosting, you can add more powdered sugar.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Conclusion:
Orange marmalade ricotta cupcakes with marmalade buttercream frosting are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special party. The cupcakes are light and fluffy, with a moist and tender crumb. The marmalade buttercream frosting is smooth and creamy, with a tangy orange flavor. These cupcakes are sure to be a hit with everyone who tries them!
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