Jaffa Cake Cupcakes | Good Housekeeping UK
- 5 years ago
Topped with a layer of jaffa jelly and a swirl of rich chocolate buttercream, these fun chocolate Jaffa cake cupcakes will be a hit with kids and grown-ups alike.
Ingredients for jaffa cake cupcakes: http://bit.ly/2UuGilg
Directions
Thoroughly grease the holes of a deep 12-hole muffin tin. Put gelatine leaves to soak in a small bowl of cold water for 5min.
Gently heat marmalade in a small pan, whisking frequently until melted and smooth. Lift gelatine out of bowl and squeeze out excess water. Add soaked gelatine leaves to marmalade and whisk again over a low heat until gelatine is melted and combined. Divide marmalade mixture equally among the holes in the prepared tin, being careful to pour the mixture directly into the base of each cup, and leave to cool to room temperature. Chill for 30min or until set.
Peel the jellies out from tin using your fingers (the jellies are fairly sturdy, so don’t worry if you have pull a little), then put on to an oiled baking tray. Wash and dry cupcake tin thoroughly.
Make the cupcakes. Preheat oven to 180°C (160°C fan) mark 4. Put 12 large paper muffin cases into the muffin tin.
Put the caster sugar and butter into a large bowl and beat with an electric hand whisk until light and fluffy, about 3min. Gradually add the eggs, whisking all the time. Whisk in the vanilla.
Use a large metal spoon to fold in the flour and baking powder. Divide the mixture evenly among the muffin cases. Bake for 18-20min until golden. Transfer to a wire rack to cool completely.
Once cooled, cut the top off the cupcake so it's flatter (this helps the jelly layer stay put). Spread a little marmalade on to the top of each cupcake, in a circle just smaller than the jelly layers. Stick the jellies on to the marmalade, largest side facing down.
Make the frosting. Melt the butter gently in a large bowl set over a pan of simmering water (or alternatively, cook in microwave on High for 30 sec bursts). Leave to cool for 5min. Add the remaining frosting ingredients to the butter and whisk together with an electric handwhisk until combined. Add 2tsp boiling water and whisk again to make a smooth icing. Fit a disposable piping bag with a star nozzle (see GH Tip) and fill the piping bag with the icing (do this in batches if necessary). Pipe swirls on top of the cupcakes. Don’t worry about completely covering the edge of the jelly.
Trim and discard a thin strip from the edge of each Jaffa cake, to help them sit securely when pushed into the icing. Poke a Jaffa Cake into each icing swirl, trimmed side-down. Serve.
GH Tip
For a pretty icing swirl we recommend using a Wilton 1M star nozzle.
To store
The cakes will keep for 2 days in an airtight container at room temperature. The paper cases may start to peel off due to the moisture in the container, so remove them completely before serving, if this happens.
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Ingredients for jaffa cake cupcakes: http://bit.ly/2UuGilg
Directions
Thoroughly grease the holes of a deep 12-hole muffin tin. Put gelatine leaves to soak in a small bowl of cold water for 5min.
Gently heat marmalade in a small pan, whisking frequently until melted and smooth. Lift gelatine out of bowl and squeeze out excess water. Add soaked gelatine leaves to marmalade and whisk again over a low heat until gelatine is melted and combined. Divide marmalade mixture equally among the holes in the prepared tin, being careful to pour the mixture directly into the base of each cup, and leave to cool to room temperature. Chill for 30min or until set.
Peel the jellies out from tin using your fingers (the jellies are fairly sturdy, so don’t worry if you have pull a little), then put on to an oiled baking tray. Wash and dry cupcake tin thoroughly.
Make the cupcakes. Preheat oven to 180°C (160°C fan) mark 4. Put 12 large paper muffin cases into the muffin tin.
Put the caster sugar and butter into a large bowl and beat with an electric hand whisk until light and fluffy, about 3min. Gradually add the eggs, whisking all the time. Whisk in the vanilla.
Use a large metal spoon to fold in the flour and baking powder. Divide the mixture evenly among the muffin cases. Bake for 18-20min until golden. Transfer to a wire rack to cool completely.
Once cooled, cut the top off the cupcake so it's flatter (this helps the jelly layer stay put). Spread a little marmalade on to the top of each cupcake, in a circle just smaller than the jelly layers. Stick the jellies on to the marmalade, largest side facing down.
Make the frosting. Melt the butter gently in a large bowl set over a pan of simmering water (or alternatively, cook in microwave on High for 30 sec bursts). Leave to cool for 5min. Add the remaining frosting ingredients to the butter and whisk together with an electric handwhisk until combined. Add 2tsp boiling water and whisk again to make a smooth icing. Fit a disposable piping bag with a star nozzle (see GH Tip) and fill the piping bag with the icing (do this in batches if necessary). Pipe swirls on top of the cupcakes. Don’t worry about completely covering the edge of the jelly.
Trim and discard a thin strip from the edge of each Jaffa cake, to help them sit securely when pushed into the icing. Poke a Jaffa Cake into each icing swirl, trimmed side-down. Serve.
GH Tip
For a pretty icing swirl we recommend using a Wilton 1M star nozzle.
To store
The cakes will keep for 2 days in an airtight container at room temperature. The paper cases may start to peel off due to the moisture in the container, so remove them completely before serving, if this happens.
Subscribe to the Good Housekeeping YouTube channel: https://bit.ly/2TM6CWC
View more recipes from the Good Housekeeping YouTube channel: https://bit.ly/2UAUHIi