Pecan and Marmalade Cupcakes

I am HORRIFIED at the number of people who don't like marmalade and eat jam on bread for breakfast. At elevenses I'm the only one eating marmalade on my scone/toast. The cafe at work doesn't even serve marmalade! I sneak a little jar in in my handbag.... Leads to a very sticky mobile phone/lipstick/other random contents of said bag but worth it. Marmalade has a delicious balance, the sweet sticky syrup is cut by the tangy orange peel- wake up sleepy!!

I was delighted to see the awesome marmalade honoured in the Cupcakes from the Primose Bakery book. A light fluffy sponge hides crunchy pecan pieces. Best eaten on the day made!

Makes 12 regular cupcakes

55g unsalted butter melted and cooled
125ml corn oil (I replaced this with the same amount of unsalted butter because I don't like oil in cupcakes, I find it leads to greasy, overly dense cupcakes)
60ml orange juice
grated zest of 1 small orange
80g thick cut marmalade
1/4 tsp vanilla extract
250g plain flour, sifted
1 tsp bicarbonate of soda
1/2 tsp salt
2 large eggs
180g golden caster sugar
60g pecan nuts, toasted for 3-4 minutes in a hot oven and chop

1. Preheat the oven to 180oC and line a 12 hole muffin tray.
2. In a large mixing bowl combine butter, corn oil, orange juice, orange zest, marmalade and vanilla extract. Set aside.
3. Combine the flour, bicarb and salt in a separate bowl and set aside.
4. In a third bowl beat the eggs and sugar with an electric hand beater until the mixture is light and fluffy and quick thick. Slowly add the butter mixture, keeping the beater on a low speed until it is all combined.
5. Add one third of the flour mixture and beat until just combined. Pour in another third of the flour and beat again. Repeat with the last third and gently fold in the pecans.
6. Fill the cupcake cases one third full. Bake in the oven for about 20-25 minutes until slightly raised and golden. Insert a skewer and ensure it is clean.