Preheat the oven to 350°F

First wash the skins of the oranges very well with warm water

Next pull of the hard stem of the orange (if there are any) and check the oranges inside for seeds by slicing them in half and remove seeds if there are any.

Place all of the cake ingredients including the oranges into a food processor and processor until smooth batter (about 30 seconds)

Scoop the batter into the paper lined cupcake tins

Bake in a preheated oven at 350°F for about 20minutes or when a toothpick inserted into the center comes out clean.

Next prepare the orange buttercream icing: Whip the vegan butter with an electric mixer until light and fluffy on medium to high speed for about 3 minutes.

Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and orange zest and the extracts

Turn the mixer speed down to low and add the sifted confectioners sugar

Mix on low speed until all is incorporated , then scrape the bottom and sides of the bowl and mix on high speed for another 3 minutes.

Divide the icing into 2 parts and color one part orange

Once the cupcakes are cooled hollow out the centers and put about ½ Tablespoon of orange marmalade into each one then fill with some of the orange buttercream

Watch the YouTube video tutorial for how to fill your pastry bag to make the swirl effect and pipe the remaining buttercream on each cupcake