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
BRUSCHETTA WITH RICOTTA AND MARMALADE
Provided by Giada De Laurentiis
Categories appetizer
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.
RICOTTA ORANGE POUND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
- Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
- Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.
MARMALADE CUPCAKES
I found this recipe in the local newspaper. The cupcakes are moist and not too sweet. Very good with cream cheese frosting. Adapted from Good Housekeeping's "Great Baking"
Provided by MicDoc
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Line 18 muffin cups with cupcake papers.
- In a medium bowl, stir together flour, baking powder, baking soda and salt.
- Set aside.
- In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in marmalade.
- Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat just until combined.
- Pour batter evenly into prepared cups, filling each about 2/3 full.
- Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
- Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks.
- Frost as desired.
Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 3.6, Cholesterol 44.8, Sodium 151.7, Carbohydrate 33.9, Fiber 0.5, Sugar 22.1, Protein 2.8
ORANGE SAUCE ON RICOTTA
This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 4
Steps:
- In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
- To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.
Nutrition Facts : Calories 304 g, Fat 10 g, Fiber 1 g, Protein 15 g
ORANGE-ALMOND CUPCAKES
Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 35m
Yield Makes 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with rack in top position. Line 18 muffin-pan cups with paper liners. In a large bowl, using an electric mixer, beat butter, sugar, and 1/3 cup marmalade until pale yellow and fluffy, 4 minutes. In a food processor, process almonds until finely ground. Add flour, baking powder, baking soda, and salt and process until almonds are completely incorporated into flour mixture.
- With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in three additions, scraping down bowl after each addition. Beat in vanilla.
- Fill each muffin cup with cup batter. Bake until golden brown and a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks. Top each with a dollop whipped cream and evenly drizzle with 1/3 cup marmalade.
Nutrition Facts : Calories 237 g, Fat 15 g, Fiber 1 g, Protein 4 g
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