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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 18 |
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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 Ingredients:
2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter or 1/2 cup margarine, softened |
1 cup granulated sugar |
3 large eggs |
1 cup orange marmalade |
1/2 cup buttermilk |
Directions:
1. Preheat the oven to 350 degrees.
2. Line 18 muffin cups with cupcake papers.
3. In a medium bowl, stir together flour, baking powder, baking soda and salt.
4. Set aside.
5. In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes.
6. Add eggs, 1 at a time, beating well after each addition.
7. Beat in marmalade.
8. Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
9. Beat just until combined.
10. Pour batter evenly into prepared cups, filling each about 2/3 full.
11. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
12. Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks.
13. Frost as desired.
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