Jaffa Cake Cupcakes Recipes

JAFFA CAKE CUPCAKES!

Steps:

• Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
• Add a Jaffa Cake to the bottom of each cupcake (I do chocoalte side up).
• Beat the unsalted butter with the light brown soft sugar until fluffy.
• Add the eggs, self-raising flour, cocoa powder and orangee extract with the butter/sugar mix until well combined.
• Split the mixture between the cupcake cases evenly.
• Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack!
• Beat the unsalted butter for a couple of minutes to really loosen it.
• Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
• Add in the orange extract and beat again until smooth.
• Using a 2D Closed Star Piping Tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)
• Sprinkle on your chosen sprinkles and add on a Jaffa Cake!

CHOCOLATE ORANGE CUPCAKES

Steps:

• Heat the oven to 180C/fan 160C/gas 4 and line 15 holes of 2 muffin tins with cupcake cases.
• Beat together the sugar, butter and orange zest using an electric mixer until light and fluffy. Beat in the eggs, one at a time, scraping the sides of the bowl with a rubber spatula to ensure the mixture is fully combined. Beat in the milk.
• One by one, add the flour, baking powder, vanilla and orange juice, and beat until just combined. Divide between the cupcake cases and bake for 20-25 minutes or until slightly golden on top. Leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.
• For the chocolate buttercream, melt the chocolate in a heatproof bowl either set over a pan of barely simmering water or in the microwave on a low setting, stirring until smooth. Leave to one side to cool.
• Put the sugar, egg whites and a pinch of salt in a medium-sized, heatproof bowl set over a pan of simmering water. Whisk until the sugar has dissolved and the mixture is foamy, thickened and hot to touch. Take the meringue mixture off the heat and carry on beating with an electric mixer, until you get thick, glossy, stiff peaks.
• Once the meringue has cooled, gradually add the butter cubes, beating constantly on a low-medium speed until the frosting starts to come together. Keep beating for 6-8 minutes until smooth, thick and spreadable. Beat in the melted chocolate and leave to cool in the fridge for 10-15 minutes.
• Once the cupcakes have cooled, use an apple corer to scoop out a hole halfway down the middle of each cupcake and blob in a teaspoon of marmalade.
• To decorate, put the chocolate buttercream into a large piping bag and pipe on plenty of icing in a swirling motion so it sits up high. To finish, drizzle the melted chocolate over the top of each cupcake and gently push in a Jaffa Cake.

JAFFA CAKES

Steps:

• First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film - it should come about ½cm up the side. Chill for 2 hrs or overnight until set.
• Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.
• Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn't touch the water. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.