We all love Jaffa cakes in my house and I have a recipe for a large homemade style Jaffa cake dessert which I have made several times, but I really wanted a way of making small versions. For ages I have been thinking about how I could perfect a Jaffa cake cupcake, and then suddenly it became clear!
I found a recipe for Jaffa cakes by Simon Rimmer on google, which helped me along and although I have borrowed his way of attaching the orange jelly part, the rest of this recipe is my very own creation!
So here you go, my take on Jaffa Cake Cupcakes!
You will need:
2 x packets of orange jelly
2 tbsp of orange marmalade
250ml boiling water
200g unsalted butter
200g caster sugar
175g self raising flour
25g cocoa powder
1/2 cup coca cola (not essential but I find it adds bubbles to cake batter)
250g Plain chocolate
*you could use just plain but I think this would be too bitter for my cake eaters!
Then you need to:
Make the jelly by playing the cubes in a microwave bowl with the marmalade and pour on the boiling water, give it a good stir and then I pop mine into the microwave for a further 2 minutes or so to ensure it's completely dissolved.
Then you need to line a late flat dish or baking tray with grease proof paper and pour the jelly on. Once cooled place then place into the fridge to set.
Preheat the oven to 180oC/160oC
Cream the butter and sugar together until pale and creamy
Add the flour, eggs and cocoa powder and mix well to combine all of the ingredients.
Stir in the cola, if you are using it, at this point.
Divide the cake batter in to your paper cupcake cases to about half way
Cook in the oven for approx 20 minutes or until cooked all the way through
Cool completely. Then remove from their paper cases.
Meanwhile melt your chocolate gently and slowly either in a microwave at 30 second intervals or over a saucepan of water.
Once melted leave on the side and remove the jelly from the fridge. Remove the grease proof paper topped jelly from its dish and lay on a chopping board. Using a small pastry cutter, cut out rounds of jelly and place one on each cupcake. If your cupcakes don't have a flat top, then very carefully remove a disc from the top of the cake to make it so. Then add your jelly disc.
Then place in the fridge to cool the chocolate completely.
Then you have homemade Jaffa cakes!