Orange Almond Cupcakes

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

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Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2/3 cup sweet orange marmalade
1 cup natural almonds
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large eggs, room temperature
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup cold heavy cream, whipped to medium peaks

Preheat oven to 350 degrees F, with rack in the top position.
Line 18 muffin-pan cups with papers liners.
In a large bowl, using an electric mixture, beat butter, sugar, and 1/3 cup of the marmalade until pale yellow and fluffy, 4 minutes.
In a food processor, process almonds until finely ground.
Add flour, baking powder, baking soda, and salt and process until almonds are incorporated into the flour mixture.
With the mixer on low, beat eggs, one at a time, into the butter mixture, scraping down the bowl after each addition.
Add buttermilk and flour mixture each in three additions, scraping down the bowl after each addition.
Beat in vanilla extract.
Fill each muffin cup with 1/4 cup batter.
Bake until golden brown and a toothpick inserted into the center of the muffin comes out clean, 22-24 minutes, rotation pans halfway through.
Let cupcakes cool on wire racks.
Top each with a dollop of whipped cream and evenly drizzle with 1/3 cup marmalade.