Preheat oven to 325 degrees F
Line 24 muffin tin cavities with paper liners.
ORANGE CHIFFON CAKE:
In large mixing bowl combine flour, all but 1 Tbsp sugar, baking powder and salt. Stir to combine.
Make a well in the center, add the oil, egg yolks, orange juice, orange zest and vanilla.
Whisk one minute until smooth batter is formed.
In bowl of mixer fitted with whisk attachment beat egg whites until frothy.
Add cream of tarter. Beat until soft peaks form when whisk is raised.
Beat in one tablespoon of sugar and beat until stiff peaks form.
Gently fold egg whites into batter with wire whisk until just blended.
Pour batter into prepared muffin cups, about a 1/4 inch from the top.
Bake for 8-10 minutes or until light golden brown and cake springs back when lightly pressed in the center.
Cream butter in mixer, add orange zest and mix.
Add powdered sugar in small amounts and blend well, repeat until all powdered sugar is used adding milk in between as needed.
Add the marmalade and mix.*
CANDIED ORANGE PEEL:
Put all water, 1/2 cup sugar, orange peel in small sauce pan.
Bring to a boil, lower to a simmer and continue simmer on low until liquid is reduced by half and orange peels look translucent (about a 1/2 hour).
Strain the mixture and reserve the liquid for another use.
Let peels cool and then roll them in granulated sugar.
Set aside to dry.
ASSEMBLY AND GARNISH:
Frost each cupcake, try to swirl the frosting so there is a small dip in the center to hold the marmalade.
Next put a small amount of marmalade on top of each cupcake.
Garnish with candied orange peels.