These Ricotta Cupcakes with Marmalade Buttercream Frosting are an outgrowth of my first canning experience. I was contacted by representatives promoting Ball Jars as part of a Can-It-Forward Day. I was only to happy to participate. If you are like me, I love these jars. I can never have enough of them in my drawers. They are perfect for storing so many things. I use them for my salad dressings, for my homemade BBQ sauces, soups and so much more. They are the perfect size, seal well and easy to transport.
However, I have never tried canning. Canning is so broad as far as the types of foods one can can (anyone want to dance?) and the different parts of a meal one can use canning for. In this post, I made a pretty traditional canning product, jelly. The recipe I used for sweet treat came from The All New Ball® Book Of Canning and Preserving. I did not know there are so many different and creative ways to can. The minute I finished making and canning my Peach Orange Marmalade, I turned to my wife and said, I am going to go crazy with this book. There was part wide eye excitement and OH NO in her eyes. That means I am taking over the kitchen (well I have all ready done that) and my STUFF will be all over. Oh well.
These cupcakes are made by the marmalade. It was so fun. When I pulled my sealed jars out of the boiling water and tested my seal, I have rarely felt such joy from my accomplishment. If you have not canned before, this feeling can be yours too. If you have canned before, you know this feeling and can share with my readers how amazing a feeling it is. If you want to try canning, hit either of the links in the first two paragraphs to get access to products and ideas. Know that tomorrow, again Can-It-Forward Day, you can tune into live demos on Facebook and videos where you can learn all about canning. Be sure to check it out.
My marmalade ingredients and the preparing them to be cooked into a jam.
The cooking process leading up to the final canning of the marmalade.
The boiling in the jars prior to sealing.
Cupcake and frosting ingredients.
The making of the cupcakes.
The making of the marmalade frosting.
The final Ricotta Cupcakes with Marmalade Buttercream Frosting.
- 5 Naval Oranges
- 8 Peaches
- 3 Cups Sugar
- 3 Tablespoons lemon juice
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 3 tablespoons Sargento part-skim ricotta
- 1/4 teaspoon almond extract
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/3 cup Sargento part-skim ricotta
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/8 teaspoon grated orange zest
- 1/2 cup butter, softened
- 1 tablespoon orange marmalade
- 1 1/2 teaspoons orange zest
- 2 1/2 cups sifted powdered sugar
- 2 to 3 tablespoons orange juice
- Wash the oranges and peaches thoroughly.
- Peel the oranges reserving the peels.
- Take a sharp knife and peel the orange.
- Using the knife, cut out the orange segments.
- Cut the peaches into segments throwing away the pit.
- Add the fruit, orange peels, sugar and lemon juice to a pot and cook on medium high heat.
- Bring to a boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, until the jelly thickens. This will take 40 - 45 minutes.
- Ladle the jelly into clean Ball Jars.
- Place the jars into a pot and add water up about 1 - 2" up the jars.
- Boil for 5 minutes.
- Remove the jars with tongs or clean towel and top with the lid. Screw the top on after the lid is sealed.
- Once cooled, the jelly can be stored in the freezer for 6 - 12 months.
- Preheat the oven to 350. Line 4 cups in a muffin pan with cupcake liners.
- In a medium bowl, beat together the sugar and butter until light and fluffy, 1 minute. Add the egg, ricotta and almond extract and beat until combined. Sprinkle the flour and baking powder on top and blend just until combined, do not over mix.
- Pour the batter into the lined cups and bake for 20 minutes. Test for doneness at 18 minutes—the tops of the cupcakes should spring back and a toothpick inserted should have moist crumbs clinging to it.
- Let the cupcakes cool completely before frosting
- Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy.