Tangelo Cupcakes - Orgran

Method

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.