Orange Flower Cupcakes with Marshmallow Creme Topping

Name: Orange Flower Cupcakes with Marshmallow Creme Topping
Total time: 55 min
Yield: 12
Ingredients: 1 cup butter; 1 cup superfine caster sugar; 4 eggs (beaten); 2 cups self-rising flour (sifted); 1 tsp Orange blossom water; 1 Tbsp cream (18% fat); 0.75 cup unsalted butter; 2.25 cups powdered sugar; 1.5 cups marshmallow cream; 1 Tbsp cream (48% fat); 1 tsp vanilla extract; 4 Tbsps Orange marmalade; rosemary

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Ingredients

for

cupcakes

For the cupcakes: 1 cup butter; 1 cup superfine caster sugar; 4 eggs (beaten); 2 cups self-rising flour (sifted); 1 tsp Orange blossom water; 1 Tbsp cream (18% fat)

For the topping: ¾ cup unsalted butter; 2 ¼ cups powdered sugar; 1 ½ cups marshmallow cream; 1 Tbsp cream (48% fat); 1 tsp vanilla extract

To decorate: 4 Tbsps Orange marmalade; rosemary

How healthy are the main ingredients?

egg rosemary

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.

Sift in the flour and beat well. Stir in the orange flowerwater and cream.

Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping: whisk together all the ingredients until light and fluffy.

Spread generously on top of the cakes. Top with a spoonful of marmalade and decorate with rosemary.