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1 hours
Prep: 20 minutes
Cook: 20 minutes
108 calories per serving view nutrition facts
30 servings
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| 2 | cups | flour, all-purpose | |
| 1 1/2 | cups | sugar | |
| 3 | teaspoons | baking powder | |
| 1/2 | cup | butter | soft, unsalted |
| 3 | large | eggs | |
| 1 | cup | milk | |
| 2 | teaspoons | vanilla extract | |
| 1/4 | cup | marmalade | orange |
| 2 | each | chocolate (semi-sweet) | semi-sweet, |
| 2 | teaspoons | coffee | strong and cold |
TO MAKE THE BASIC CAKE BATTER:
1. Preheat oven to 375* degrees and flour 28 to 30 muffin cups and line with paper.
2. In a large mixer bowl, stir together flour, sugar and baking Mix well.
3. Add very soft butter, eggs, milk and vanilla. Beat at low speed of electric mixer 1 minute to blend, scrapping sides of bowl.
Beat 3 minutes until smooth.
TO MAKE MARMALADE CAKES.
1. Divide batter in half.
2. Stir marmalade into half of the batter. Spoon into the muffin cups filling half full.
TO MAKE CHOCOLATE CAKES.
1. Beat chocolate and 2 T of strong coffee into remaining half of 2. Spoon batter into muffin cups.
TO BAKE ALL CUP CAKES:
1. Bake at 375* for 18 to 20 minutes until done.
2. Cool on rack.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 33mg | 1% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 0.0g | 1% |
| Sugars 11.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 3% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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