orange marmalade cupcakes

Or, "the bastard lovechild of vanilla cupcakes and orange marmalade cake." Note: these are not the cupcakes you take to a picnic--they'll melt. These aren't the ones you can just throw together, either. But if you want a moist, sweet cupcake studded with citrus, topped with sticky marmalade, and iced with almost-tangy frosting, this is the cupcake for you. Use napkins--you'll need plenty.

Orange Marmalade Cupcakes (makes 30):
Mix:
3 C flour
2 C sugar
1 TBL baking powder
3/4 tsp salt
Using the paddle beater of your mixer, cut in:
1 C shortening (I used vegetable shortening)
Whisk together:
4 eggs
1 C milk
1 tsp vanilla
zest of one orange
Add to the flour mixture in three parts. Stir just until blended, then divide into tins. Bake 17 to 20 minutes at 350. Remove when just done; you want to make sure they're moist. When they come out of the oven, let them cool in their tins for a few minutes, then use a fork, skewer, or toothpick to prick the surface of each cupcake several times.
Combine 1/2 c orange juice and 1 TBL sugar
Pour a spoonful of juice over each cake, going slowly so that it has time to absorb. Let the cakes cool.
Heat 3/4 C orange marmalade in the microwave until it's quite liquid. Put a teaspoonful on each cupcake, speading to the edges. (Note: I left the cupcakes in their tins until this step was done to prevent stickiness from dripping down the sides.)
When the marmalade has cooled completely, it's time to ice them.
Mix:
1 C sour cream (NOT low-fat)
1 C heavy whipping cream
2 TBL sugar
1 1/2 tsp vanilla
Mix on high until stiff peaks form. Ice the cupcakes, and if it's hot, refrigerate them. Pull out at least half an hour before serving, though, to allow the flavors to shine.