1 Pre-heat the oven to 170ºC fan/190ºC conventional/Gas 5.
2 Fill a muffin tray with paper cases.
3 Using an electric hand whisk, cream the butter and sugar until pale then add the egg, a little at a time, whisking in between each addition. After you have added about half of the egg, add a spoonful of the flour to stop the mixture from curdling. Once all the egg is incorporated, add the marmalade and stir with a metal spoon, then fold in the flour and baking powder.
4 Divide the mixture between the paper cases and bake for 10-15 minutes until golden.
5 Allow to cool then scoop out a piece from the top of each cake, place a teaspoonful of marmalade in the hollow and replace the tops.
6 To make the icing melt the butter and marmalade in a pan over low heat or in the microwave, then stir in the icing sugar and cocoa powder and mix well - adding the milk if the mixture is a little stiff. Smooth the icing over the top of the cakes using a butter knife or palette knife.
Recipe courtesy of Duerrs