Orange Marmalade Muffins With Cream Cheese Frosting Food

ORANGE MARMALADE MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Set oven to 350°Fs (second-lowest rack).
• Line 12 regular-size muffin tins with paper liners.
• In a large bowl combine flour with sugar, baking powder and salt.
• In another bowl beat eggs with milk, oil and orange extract until well combined.
• Mix in marmalade until combined.
• Using a wooden spoon stir the dry ingredients into the marmalade mixture until just combined.
• Divide the mixture between each muffin tin.
• Bake for about 18 minutes or until muffins test done.
• Cool completely.
• For the frosting; in a bowl beat the cream cheese with marmalade until fluffy; add in confectioners sugar and beat until smooth (adding in more if needed to achieve desired consistency).
• Spread over cooled muffins.
• Store in refrigerator.

CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.
• For Frosting:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.
• Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.
• Pipe frosting in 4 parallel lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some of remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

ORANGE CREAM-CHEESE FROSTING

Steps:

• Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, and salt and beat for 5 minutes.

MARMALADE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, beat the marmalade and cream cheese until fluffy. Stir in confectioners' sugar until smooth. Spread over cooled muffins. Store in the refrigerator.

MY ORANGE MARMALADE MUFFINS

Steps:

• Blend first 7 ingredients together well.
• Add the 2 cups flour slowly to mix and stir well.
• Prepare muffin tins using Pam or muffin liners.
• Oven 350°F.
• 20 - 25 minutes.
• Makes about 18 muffins.

ORANGE CREAM CHEESE SPREAD

Steps:

• In a bowl, beat all ingredients until smooth. Store in the refrigerator.

ORANGE CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.