Jaffa Cake Cupcake Recipe

 

[schema type=”recipe” name=”Jaffa Cake Cupcake Recipe” author=”Rachel Howard” pubdate=”2013-04-20″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/04/jaffa-cake-cupcake-4-on-board-700.jpg” description=”Really easy to make Jaffa Cake cupcakes, they look as good as they taste.” prepmins=”15″ cookmins=”25″ yield=”6″ ]The week before last I tried to make some vegan cupcakes. They went horribly wrong so to restore my baking faith I made these. I took them into work and they were gone within 5 minutes of sending an email round to let people know they were on my desk. I was then asked to make 80 cupcakes for a meeting so I made 30 of these and 50 of the strawberry milkshake cupcakes…they don’t take long, are really tasty and gain you lots of compliments!

The original recipe from the Hummingbird Bakery says to use smooth orange marmalade but I used an orange curd from Waitrose. And in my opinion, it works amazingly.

[callout title=Ingredients for the sponge:]

• 70g unsalted butter – softened
• 210g plain flour – sifted
• 250g caster sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 210ml whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 100g jaffa orange curd (available from Waitrose and Tesco)

[/callout]

Method:

• Preheat the oven to Gas Mark 3 / 170°C and line the muffin tins with paper muffin cases
• In a freestanding electric mixer with the paddle attachment mix the butter, flour, sugar, baking powder and salt together until they form a crumb like consistency
• In a jug, mix together the milk, eggs and vanilla extract
• With the mixer on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined
• Raise the speed of the mixer to medium and beat until the batter is smooth and thick
• Once all the lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined
• Spoon the batter into the prepared cake cases filling them two-thirds full (I use an ice cream scoop to make it easier and more even)
• Bake for 20-25 minutes
• Leave to cool slightly before removing them from the tin and placing on a wire rack to cool before icing

• When the cupcakes are completely cool, use a sharp knife to make a hole in the centre
• Add a spoonful of orange curd into the hollow
• Replace the cut-out piece of sponge and press it down to ensure that the top is level with the rest of the cake

[callout title=Ingredients for the frosting]

• 450g icing sugar – sifted
• 150g unsalted butter – softened
• 60ml milk
• 60g cocoa powder – sifted
• Mini Jaffa cakes to decorate

[/callout]

Method:

• In a freestanding electric mixer with the paddle attachment gradually mix together the icing sugar, cocoa powder and butter on a low speed until combined and there are no large lumps of butter
• Gradually add the milk into the frosting while mixing on a slow speed
• Turn the mixer up to a high speed and beat the frosting until light and fluffy
• Ice the cupcakes and finish by pushing a mini Jaffa cake into the frosting

I think these may be my favourite cupcakes so far!!

 

 

Fun Fact:

In the UK, VAT is payable on chocolate-covered biscuits, but not on chocolate-covered cakes.McVities defended its classification of Jaffa Cakes as cakes at a VAT tribunal in 1991, against the ruling that Jaffa Cakes were biscuits due to their size and shape, and the fact that they were often eaten in place of biscuits.McVities insisted that the product was a cake, and according to rumour produced a giant Jaffa Cake in court to illustrate its point. After assessing the product on eleven criteria, including “texture”, “attractiveness to children” and “consistency when stale”,  the court found in McVities’ favour, meaning that VAT is not paid on Jaffa Cakes in the UK!

 

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