Marmalade Macadamia Cupcakes Recipes

MACADAMIA NUT CHICKEN BREASTS WITH TROPICAL MARMALADE

Steps:

• Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
• While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
• Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
• In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
• Serve with Tropical Marmalade.

MARMALADE CUPCAKES

Steps:

• Preheat the oven to 350 degrees.
• Line 18 muffin cups with cupcake papers.
• In a medium bowl, stir together flour, baking powder, baking soda and salt.
• Set aside.
• In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in marmalade.
• Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat just until combined.
• Pour batter evenly into prepared cups, filling each about 2/3 full.
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
• Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks.
• Frost as desired.

MARMALADE & MACADAMIA CUPCAKES

Steps:

• Preheat oven to 180°C.
• Line a 12-hole 2 tablespoon capacity flat based patty pan with patty pan paper cases.
• Using an electric mixer cream softened butterand sugar until creamy. Then add vanilla essence and egg. Beat well until combined.
• Transfer mixture to a bigger bowl. Fold in half the flour, followed by half the milk. Repeat this process with remaining flour and milk. Stir until the batter is smooth.
• Three quarters fill each paper patty case with the mixture. Ensure that there is a smooth surface.
• Place marmalade in a heatproof microwave safe bowl with the honey. Microwave on HIGH for 1-2 minutes or until melted. Stir in chopped macadamia nuts.
• Spoon the mixture on top of the cakes (Unbaked)Bake in preheated oven for approximately 20 minutes. When cakes are baked stand fro 10-15 minutes before transferring them to a wire cake cooling rack and completing all the steps required again to use the reamining cupcake batter.