Baby Blue Cupcakes

Name: Baby Blue Cupcakes
Ingredients: 2 oz dark chocolate, coarsely chopped; 1 tsp orange zest; 2/3 cup orange juice; 7 tbsp butter, softened; 1 1/4 cups firmly packed light brown sugar; 2 None large eggs; 3/4 cup self-rising flour, sifted; 2 tbsp cocoa powder, sifted; 1/2 cup ground almonds; 1/2 cup powdered sugar; 13.5 oz white fondant; None None blue food coloring; 1/2 cup orange marmalade, warmed, strained; 7 feet ribbon, approximately

14 ingredients

5 steps

Ingredients

2 oz dark chocolate, coarsely chopped
1 tsp orange zest
2/3 cup orange juice
7 tbsp butter, softened
1 1/4 cups firmly packed light brown sugar
2 None large eggs
3/4 cup self-rising flour, sifted
2 tbsp cocoa powder, sifted
1/2 cup ground almonds
1/2 cup powdered sugar
13.5 oz white fondant
None None blue food coloring
1/2 cup orange marmalade, warmed, strained
7 feet ribbon, approximately

Directions

1

Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
2

Combine chocolate, orange zest and orange juice in a small saucepan. Stir over low heat until smooth.
3

Beat butter, sugar and eggs until light and fluffy. Stir in flour, cocoa powder, ground almonds and warm chocolate mixture. Distribute between paper liners and bake for 25 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
4

Meanwhile, dust a clean work surface with powdered sugar. Knead fondant until smooth then knead in blue food coloring. Roll out to 1/4 inch thick and cut out 12 - 3 inch rounds.
5

Brush cold cupcakes with marmalade. Place fondant rounds on cakes and tie with ribbon. Serve.