Muffins: Teacakes with Marmalade Cream Filling

posted by Fred in CO 01-17-103 2:50 PM

Teacakes with Marmalade Cream Filling

Cake:
2 cups flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 cup milk
3 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
2 teaspoons vanilla extract
2 (1-ounce) square semi-sweet chocolate, melted & cooled
2 tablespoons cold strong coffee
1/2 cup orange marmalade

Marmalade Cream Filling:
1/2 cup granulated sugar
1/4 cup fresh squeezed lemon juice
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup orange marmalade
Confectioners' sugar and candied cherries pieces for garnish


Preheat over to 375F. Lightly butter 28 to 30 muffin cups (or line with paper liners) and dust with flour, shake out excess.

Mix flour, sugar and baking powder until blended in large bowl of an electric mixer.

Add milk, eggs, butter and vanilla and beat at low speed for 1 minute to blend, scraping the side of the bowl often. Increase mixer speed to high and beat for 3 minutes, or until batter is smooth.

Add chocolate, coffee and marmalade into batter, mixing at medium speed.

Spoon batter into muffin cups, filling them half full.

Bake for 18 to 20 minutes, until toothpick inserted in the center comes out clean. Let teacakes cool in pans on racks for 10 minutes, then turn them out of pans onto racks to cool completely.

While teacakes cool, make marmalade filling. In small saucepan, bring granulated sugar and cup water to a rolling boil, stirring constantly. Stir in lemon juice, remove from heat, and refrigerate until cold.

Chill medium sized mixer bowl. Using chilled bowl, gradually whisk the chilled lemon syrup into the cream. Stir in vanilla. Beat at medium-high speed until stiff peaks form. With rubber spatula, fold in orange marmalade.

To fill the teacakes, gently cut a small circle in the top of each teacake with a small-serrated knife, leaving a 3/8" wide rim and cutting only halfway down. Cut this circular piece in half. Using tip of knife gently lift out each half, being careful to keep pieces intact.

Mound about 2 tablespoons of the marmalade cream filling into the center of each teacake. Replace cake tops. Add a small spoonful of filling between the pieces of cake tops.

Dust each teacake with confectioners' sugar and garnish with

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