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Tangelo Cupcakes - Orgran

  • Prep Time: 20m
  • Cook Time: 25m
  • Serves: 18



Cupcake Ingredients:

  • 1 cooked tangelo
  • 4 eggs, lightly beaten
  • soft butter or monounsaturated margarine
  • 1 cup plain yoghurt
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon vanilla
  • 1 package ORGRAN Vanilla Cake Mix
  • 1/2 cup ORGRAN Self Raising Flour
  • 1/2 cup pure icing sugar, sifted
  • almond meal

Tangelo Marmalade Ingredients:

  • 1 tangelo
  • 1 lemon
  • 3 cups boiling water
  • 3 cups sugar


Cupcakes Method:

  • 1. Preheat oven to 160°C (325°F).
  • 2. Prepare 2 x 12-cup, cupcake trays by spraying with cooking spray. Line base of cups with circles of baking paper.
  • 3. Place the tangelo into the bowl of an electric food blender. Add eggs, butter, yoghurt, bicarbonate of soda and vanilla and blend until smooth.
  • 4. Put cake mix, flour, icing sugar and almond meal into the bowl of an electric food mixer. Stir to mix ingredients.
  • 5. Add blended liquid to cake mix ingredients in mixing bowl. Mix until ingredients are well combined.
  • 6. Three quarters fill each cupcake cup in trays with cake mixture.
  • 7. Place into a moderate oven and bake for approx. 25 minutes or until cooked in the centre when tested.
  • 8. When cooked, remove from oven and leave in trays for 5 minutes before turning out onto a fine wire rack to cool.
  • 9. Serve with Tangelo Marmalade.

Tangelo Marmalade Method:

  • Ahead of time
  • Place 1 whole tangelo in a saucepan of cold water. Bring slowly to the boil. Boil gently for 1 - 1½ hours until tangelo is soft. Drain tangelo and discard liquid. Allow tangelo to cool before using to make cupcakes.
  • It is necessary to soak fruit overnight to make marmalade. This recipe makes 3 x 250ml (8 oz.) jars.
  • 1. Finely slice tangelo and lemon (remove any seeds). Put into a large saucepan. Add boiling water. Slowly bring to the boil. Turn off heat and remove from heat. Allow to stand overnight.
  • 2. Next day, return saucepan to heat. Slowly bring to the boil. Boil gently until fruit is soft.
  • 3. Add sugar to saucepan, stirring continuously. Do not boil until all the sugar is dissolved. When sugar is dissolved, slowly bring to the boil. Boil gently until marmalade forms a gel when tested on a cold saucer.
  • 4. While still warm, bottle in warm sterilised jars and seal.