Merry Christmas Eve Eve!
Lucas had a playdate with one of his friends today. Since it’s so very nearly Christmas I wanted to make them a really luscious treat, so after much thought–and the discovery of a severe nut allergy to cater around–I decided to make Jaffa cake cupcakes. After all…what kid doesn’t love Jaffa cakes?
This recipe comes from The Hummingbird Bakery’s Home Sweet Home book which I picked up at the beginning of the month. I was a bit sceptical when I saw their sponge cake method, but it produced really moist and delicious sponges with a great crumb.
The cupcakes were a huge hit with the boys! (With everyone, in fact!) I’m told that they “taste just like Jaffa cakes”, which is probably the best compliments these little cakes could have! I was really pleased with them–the sponge cake was fluffy, and the bitter marmalade balanced out the slightly too-sweet buttercream beautifully. As a bonus, they also looked really pretty and festive in their gold cases. I’ll definitely make these again!!
Jaffa Cake Cupcakes
From The Hummingbird Bakery: Home Sweet Home
Makes 12-16 cupcakes
70g unsalted butter, softened
210g plain flour
250g caster sugar
1 tbsp baking powder
1/2 tsp salt
210ml full-fat milk
2 large eggs
1 tsp vanilla extract
100g smooth orange marmalade
For the buttercream:
450g icing sugar, sifted
60g cocoa powder, sifted
150g unsalted butter, softened
60ml full-fat milk
mini Jaffa Cakes to decorate
Preheat oven to 170C (150C fan oven, or as per your oven instructions). Line a 12-hole muffin tin with paper muffin cases to make the number you require. (If you don’t have two tins, then just bake in batches–the mixture is surprisingly resilient.)
In the bowl of a free-standing mixer with paddle fitted (or using a bowl and electric whisk) combine the flour, baking powder, caster sugar, salt and butter. Mix on a slow speed until a crumb texture forms.
Beat the milk, eggs, and vanilla extract together in a jug. Slowly pour half the mixture into the crumbs. with the beaters on slow speed, until mixed in. Then turn the speed up to medium and beat until the batter is smooth. Turn the speed down to slow again and slowly add the rest of the wet mixture.
Divide the batter between the muffin cases in the prepared tin. Fill each one about 2/3 of the way. Bake for 20-25 minutes until risen, lightly golden on top and the top springs back when pressed gently. Allow to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely.
Once cooled, fill with marmalade. If you have a Bismark tip, you can pipe the marmalade straight into each cupcake. If not, cut out a little cone from the top of each cupcake, spoon in a heaped teaspoon of marmalade, then replace the top. You could always use an apple corer.
In your free-standing mixer, combine the icing sugar, cocoa and softened butter. Cover with a tea towel to avoid redecorating your kitchen!! Mix on low speed until the butter is worked in–it’ll have a crumb-like texture–slowly mix in the milk until you have a buttercream consistency. Raise the speed to medium and beat until soft and fluffy. (I usually close the kitchen door and let it run for at least 8 minutes.) Add more milk if you think it needs it.
Spread or pipe the icing on top of the filled cupcakes and then decorate with the mini Jaffa cakes. Enjoy!
twitter | pinterest | instagram | bloglovin’