Jaffa Cake Cupcakes

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IMG_20140813_163846[1] 14/08/2014

Who doesn’t love Jaffa Cakes? (Apart from coeliacs – although I’m pretty sure there is a gluten free version out there.)  Nope, I can’t think of anyone either. So Jaffa Cakes + cupcakes = genius creation.

There is a hidden centre of marmalade under the chocolate frosting for the Jaffa vibe. I made these for the infamous tea trolley at work and they went down a storm. One colleague who doesn’t even like jaffa cakes (Ok, these people do exist) had one and took another home and another with a wheat intolerance said it was a small price to pay. So what are you waiting for? Make these now!

Ingredients:

For the sponge:

  • 70g/ 2 ½oz unsalted butter, softened or margarine
  • 210g/ 7 ½oz plain flour
  • 250g/ 9oz caster sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 210ml/ 7 ½fl oz whole milk
  • 1 tsp vanilla extract
  • 100g/ 3 ½oz smooth orange marmalade

For the frosting:

  • 450g/ 1lb icing sugar, sifted
  • 60g/ 2oz cocoa powder, sifted
  • 150g/ 5 ½oz unsalted butter, softened or margarine
  • 60ml/ 2fl oz whole milk
  • Mini Jaffa Cakes, to decorate

Method:

  1. Pre-heat the oven to 170C and line 12-hole deep muffin tins with paper muffin cases to make the number you require.
  2. First make the sponge. With a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumbly consistency.
  3. Ina jug, mix together the milk, eggs and vanilla extract by hand.
  4. With the whisks on a low speed, gradually pour half the liquid into the crumb mix and mix until thoroughly combined. Turn the speed to high and beat until smooth with no lumps. Scrape down the sides of the bowl, pour in the rest of the liquid and, on a low speed, incorporate the remaining liquid until fully combined.
  5. Spoon or pipe the batter into the cases, filling them two-thirds full.
  6. Bake for 20-25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing to a wire rack to cool completely before frosting.
  7. Gradually mix the icing sugar and cocoa powder with the butter or margarine and beat so there are no lumps of butter/margarine. Gradually beat in the milk to loosen up the frosting and continue to beat until light and fluffy.
  8. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of orange marmalade into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
  9. Spoon and smooth or pipe a generous amount of frosting onto each cupcake. Top each cupcake with a mini Jaffa Cake.

As with other recipes that call for the use of butter, I have given the option of using margarine too. I’m referring to baking margarine such as ‘Stork’ which I actually prefer in a lot of baking recipes. It gives cakes a superior finish in my opinion and is also easier to work with when creaming for batters and frostings. 

Again, this is a hummingbird bakery recipe and I have used two-thirds of the quantity of frosting ingredients listed which gave me the perfect amount to cover the full sponge recipe which gave me 14 generous cupcakes in total. 

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