-
1
1. Preheat the oven to 325u00b0. Set 12 jumbo foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In the bowl of your stand mixer, combine the egg whites with the salt, orange zest and cream of tartar and beat with whisk attachment until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
-
2
Spoon the batter into the muffin cups filling to the top. Bake for 15 minutes, checking the cupcakes starting at 13 minutes (ovens vary) shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool
-
3
Place chopped chocolate and orange zest in microwave and melt chocolate for 30 seconds, stir and microwave another 30 seconds, stir and if necessary microwave another 30 seconds until its melted.
-
4
Combine sugar and egg whites in the bowl of an electric mixer. Place the bowl over a pan of simmering water; whisk until the mixture feels hot to touch and the sugar is completely dissolved, about 3 minutes. Transfer the bowl to the mixer stand. Using the whisk attachment, beat the mixture on medium-high until cooled, about 15 minutes.
-
5
With mixer running add the butter a piece at a time beating constantly, now add the cooled chocolate beat to incorporate. Use immediately.
-
6
Spread a thin layer of marmalade on top of cupcake, pipe some of the buttercream in the middle. Enjoy!
