Executive chef At Radisson Blu Waterfron t, Norman Heath, ascribes to the ‘nothing goes to waste’ motto. Chef Norman decided to reuse and recycle the hotel’s leftover orange peel, pits and pith and turn it into a delicious marmalade.
Marmalade, on its own, is an acquired taste. You, either, really love it or really despise the taste. We’re not the biggest marmalade fans, but we never met a cupcake we didn’t like, and this marmalade and thyme cupcake by Chef Norman Heath is no exception.
Marmalade and thyme cupcakes
Ingredients
250g butter, softened
300g castor sugar
4 eggs
450g self-rising flour
2 teaspoons baking powder
Half teaspoon salt
250ml milk
1 heaped teaspoon thyme leaves, finely chopped
Half cup marmalade jam
Icing
250g butter, softened
800g icing sugar, sifted
1 teaspoon thyme leaves, finely chopped
2 Tablespoons marmalade jam, finely chopped
Little milk, if needed
Method for the cupcakes
Preheat oven to 180 degrees Celsius. Cream butter and castor sugar well, until pale yellow and fluffy. Whisk in eggs one at a time and mix well after each addition. Add the baking powder, salt and half of the flour. Mix well. Mix in the milk and lastly add the remaining flour, along with the thyme and jam. Fill paper cupcake cups three-quarters full and bake for approximately 20 mins, or until golden.
Method for the icing
Cream butter and half of the icing sugar until white and fluffy. Add the thyme and marmalade. Add the remaining icing sugar and beat well. Add a little milk if needed to get to the desired consistency.
Allow cupcakes to cool before icing.
If you’re not into baking, then head over to Radisson Blu Waterfront’s daily breakfast buffet to sample Chef Norman’s delicious marmalade treats.
Click here, to visit House & Garden for more recipes from Chef Norman Heath.
