The other week, I introduced my international friend to the concept of Jaffa Cakes. Ironically, they asked the age old question: is a Jaffa Cake a biscuit or a cake? People have debated this a lot and I’m sure that there’s food-y people out there who can tell me, but I can tell you now the true answer: Who cares?! The more you debate about it, the more other people can eat while you talk about it!
Not to sound too British, but I do love a good biscuit (/cake), especially with a cup of tea! However, I have felt for a while that some snacks of this description should be incorporated into a pudding of some sort. This is the thought that created the idea, whilst food shopping, of Jaffa Cake cupcakes. They’re easy to make into cupcakes, because they’re essentially three elements: chocolate, orange curd and sponge. Even if you’re a beginner to baking, you’ll see that this isn’t a conversion that’s hard to create! And what better than a cake and a Jaffa Cake on top (that’s two puddings in one!!)
Jaffa Cake Cupcakes
Preparation time: 30-40 minutes
Baking time: 10-15 minutes
Makes 12 cupcakes
For the sponge:
110g (4oz) Butter
110g (4oz) Caster Sugar
110g (4oz) Self-raising Flour
1 tsp Vanilla Essence
Orange Marmalade (or see this recipe for 10-minute orange curd)
For the Icing:
500g Icing Sugar
170g Cocoa Powder
3-4 tbsp Milk
1/2 tsp Vanilla Essence
12 Jaffa Cakes for decoration
1. Preheat the oven to 180C. Beat the butter and sugar together in a mixing bowl until the mixture is fluffy.
2. Add the eggs one at a time and beat into the mixture until combined.
3. Add the flour and vanilla essence and mix until all the ingredients are thoroughly combined.
4. Spoon the mixture and divide evenly into the cupcake cases. Bake for 10-15 minutes until the sponge is golden and springs back when pressure is applied to it.
5. When the cupcakes have baked, set them aside to cool.
6. To make the icing, soften the butter in the microwave, then beat together the icing sugar, cocoa powder and butter until combined. Add the vanilla essence. Add the milk a little at a time until the icing is a good texture.
7. Once the cupcakes have cooled, using a teaspoon, hollow out a small section from the top of the cupcake and fill with orange curd/ marmalade. Replace most of the sponge back on the top of the curd/ marmalade (as if you’re putting a lid over the orange). Repeat for all the cupcakes.
8. Cover the cupcakes with the chocolate icing.
9. Cut 12 Jaffa Cakes in half, and using two halves, create a butterfly effect by placing one half on each side of the cupcake.
Icing texture– this matters more if you choose to pipe your icing onto the cakes. If you do, it needs to be firm enough that the mixture holds on a spoon (i.e. it doesn’t drip off the spoon), but not too stiff that it doesn’t mix easily.
Adding the orange– for more tips on this, see this recipe.
Adding the icing– Piping the icing gives a more neat effect (and possibly adds more icing), but this works just as well with a knife and using the back of a spoon to shape.