Jaffa Cake Cupcakes – Definitely a Cake

So while Louise has been treating her colleagues to cakes and other baked goodies, none have been coming my way or in the direction of my colleagues, who miss the leftovers and experimentation from the Cirencester Cupcakes days. As I felt the need to fill the gap in my colleague’s sweet teeth, I had been pestered to provide Oreo cupcakes as Lou had been making them and not sharing, but these are Lou’s creation.

I decided that I could instead along a similar line make Jaffa cake cupcakes, mainly because I had a cupboard full of Jaffa cakes that were just asking to be eaten. I also thought that they would work in a similar way to the Oreo cupcakes that Lou makes.

So I holed myself up in the kitchen on a wet Sunday and set about rekindling my cake baking skills as I’ve not really baked cake for 5 odd years. Having been out of the cake baking game whilst Lou was running her business I was a little rusty, I had been baking cupcakes for my lunches on a weekly bases until then and had it down to a fine art. I’ve mostly been baking bread in the meantime which is a little different, but as they say it does all come back and the final result was well a result!

They seemed to go down well with work so I think I can say they were a success, they defiantly passed my tests. I’ve eaten a lot of cake over the years as a result of Lou’s business, somehow I became taste tester which including other cakes wherever we went, even in Dubai on honeymoon. I’ve tasted great cakes, bad cakes and OK cakes and even though I say so myself these fall into the category of great cakes. Anyway enough with me telling how great I think these are, I’ll leave you to try the recipe and judge for yourself.

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Yield: 18

Jaffacake cupcakes

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Theses Jaffa Cakes cupcakes combine a chocolate sponge and a tangy orange centre, all topped of with chocolate butter cream and a Jaffa Cake.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the cupcakes

• 200 g slightly salted butter
• 200 g caster sugar
• 200 g self raising flour
• 4 eggs
• dash of milk
• 1/4 tsp Vanilla extract

For the icing

• 250 butter
• 500 g Icing sugar
• dash of milk
• 1 tbsp Coco powder

For the filling

• Orange Curd

To decorate

• Jaffacakes or mini Jaffacakes

Instructions

For the cupcakes

1. Beat the butter and caster sugar together either by hand or a Kitchenaid style mixer works well
2. Beat the eggs and add in one at a time
3. Add the Vanilla extract
4. Mix in the flour add a drop of milk and be careful not to over mix
5. Divide the mixture between 18 cupcake cases
6. Bake in an oven preheated to 170 degrees turning after 10 minutes

For the icing

1. Beat the butter, icing suagr and coco power together, this is easest done in a food processer a magimix works well for this
2. Add a dash of milk as required to get the correct consitancy

Filling

1. First using an apple corer remove a core from each cupcake, not all the way to the bottom else the filling will come out of the bottom.
2. Then fill the hole with Orange curd
3. Now the cupcakes are ready for icing and finishing with half a Jaffacake or a whole mini Jaffacake

Nutrition Information:

Yield:

18

Serving Size:

18 Servings
Amount Per Serving: Calories: 1709Total Fat: 170gSaturated Fat: 108gTrans Fat: 7gUnsaturated Fat: 51gCholesterol: 490mgSodium: 1492mgCarbohydrates: 49gFiber: 1gSugar: 39gProtein: 5g

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For more baking inspiration, check out our other recipes.