I like Jaffa Cakes – for those of you who don’t know, Jaffa Cakes are small round cakes with a topping of orange jelly and a covering of dark chocolate. The problem is, if I buy a pack of Jaffa Cakes I will inevitably eat every single one.
They are packaged like a biscuit and sold alongside biscuits in shops, but they are most definitely cakes, as explained here;
Anyhow, to extend this point further, I decided to bake some Jaffa Cake Cupcakes, or, as I like to call them, Jaffa (cup)Cakes! They’re beautiful orange cupcakes topped with orange buttercream, dipped in chocolate!
For Devon’s Jaffa Cake Cupcakes (Jaffa cupCakes) you will need:
120g (4.2oz) butter (softened)
120g (4.2oz) caster sugar
120g (4.2oz) self-raising flour
1 teaspoon baking powder
Grated zest of 2 oranges
1 tablespoons orange marmalade
2 tablespoons orange juice
For the buttercream frosting you will need:
100g orange marmalade
225g (7.9oz) butter (room temperature)
500g (17.6oz) powdered sugar
For the chocolate covering you will need:
200g dark cook’s chocolate
3 tablespoons vegetable oil
It sounds complicated but it isn’t, just take your time and don’t rush any of the steps and they’ll turn out fine!
What to do:
1. Preheat your oven to 180C (160C Fan/Gas Mark 4/320F)
2. Prepare your cake mixture first. Sieve all of your dry ingredients for the cake in to a bowl.
3. Combine with your eggs, softened butter and marmalade, then mix on a high speed for a couple of minutes.
4. Add in the orange juice one tablespoon at a time, mixing in between.
5. Stir in the zest of two oranges. I found it’s better to stir it in by hand because using the mixer pretty much decimated my zest and tore it all up.
6. Spoon an equal amount of mixture in to 12 cupcake liners.
7. Place in to the oven and cook until golden brown (do a toothpick test.) Mine took approximately 20 minutes.
8. Turn out on to a wire cooling rack and/or place in the fridge until cool.
For the frosting:
1. Cream 225g butter in a medium mixing bowl until fluffy.
2. Slowly add the icing sugar until creamed together in a light and fluffy mixture. If you want to pipe high then don’t over mix.
3. Add in your 100g marmalade and mix until fully incorporated.
4. If you want to colour your icing then do so now! I used a 5:1 ratio of red:yellow food colouring gel to achieve a nice orange colour.
5. Pipe your buttercream on to your cakes – you can pipe them high in a traditional swirl or just coat the top like I have in a more classic Jaffa Cake-like style. Then, you must put them in the freezer for 20 minutes. This is because otherwise when we put the chocolate coating on the buttercream will just melt and slide off of the cake (trust me, I learnt this the hard way.)
While your cakes are in the freezer, prepare the chocolate dip.
1. Heat a small amount of water over a stove in a pan until it simmers.
2. Place a large Pyrex bowl over the top of the water. Make sure that the bowl is not touching the bottom of the pan. (A make-shift bain-marie.)
3. Add your olive oil to the bowl and finely chop your chocolate.
4. Add all of the chocolate in one go and continually stir the mixture. Do not get any water in the mixture otherwise it will ruin the finish.
5. If the water below your chocolate starts to boil just remove the pan from the heat and keep stirring your bain-marie. If you feel it’s going to get too hot then just remove the bowl from the top for a while, continuing the stir, the chocolate should make on its own volition by then anyway.
6. Allow the chocolate to cool to room temperature. Another important step. This is for the same reason as freezing your cupcakes – if the chocolate is too hot it will melt your frosting and become very sad. This is especially important if you’ve piped your cupcakes high. No one wants a sad cupcake.
7. When your chocolate has cooled and the frosting on your cupcakes have set, gently dip the entire top of the cupcake in to the mixture, right up to the liner if you can. Do this quickly and hold the cake upside down for a few seconds to let any excess chocolate dip off.
8. Return the cupcakes to the fridge immediately and refridgerate until serving.