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Jaffa cake cupcakes

Jaffa cake cupcakes
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 12-16 cupcakes

This Jaffa cake cupcakes recipe is easy to make. If you're after a simple, delicious treat for any occasion then these Jaffa Cake Cupcakes are the perfect choice.

  • Vegetarian

Ingredients

For the sponge

  • 70g (2½ oz) unsalted butter, softened
  • 210g (7½ oz) plain flour
  • 250g (9 oz) caster sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 210ml (7½ fl oz) whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100g (3½ oz) smooth orange Marmalde

For the icing

  • 450g (1lb) icing sugar, sifted
  • 60g (2oz) cocoa powder, sifted
  • 150g (5½ oz) unsalted butter, softened
  • 60ml (2 fl oz) whole milk
  • Mini Jaffa cakes (or normal sized, cut in half) tom decorate

Equipment

  • One or two 12-hole deep muffin tins

Method

If you want to try making this Jaffa cake cupcakes recipe, follow the instructions below.

Step 1

Preheat the oven to 170°C/150°C fan/325°F, gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

Step 2

First make the sponge. In a freestanding electric mixer with the paddle attachement, or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.

Step 3

In a jug, mix together the milk, eggs and vanilla extract by hand.

Step 4

With the mixer or whisk on a slow speed, gradually pour half the liquid into the flour and butter and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scape down the sides of the bowl as you go along. Once any lumps are gone, turn the speed back down and gradually pour in the rest of the liquid, continuing to mix until smooth and combined.

Step 5

Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1 ¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

Step 6

Bake for 20-25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tins and placing on a wire rack to cool completely before icing.

Step 7

Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.

Step 8

Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾ in) in diameter and about 3cm (1 ¼ in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of orange marmalade into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cupcake.

Step 9

Spoon a generous amount of the icing onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini Jaffa Cake, or you can chop a regular sized Jaffa Cake in half and put that on top instead if you struggle to find the mini versions.

A Jaffa cake cupcake that's half eaten, showing the orange marmalade filling inside it

If you enjoyed making this Jaffa cake cupcakes recipe, check out a few more recipes.

Notes

The cupcakes are best eaten when they are freshly made, but if stored correctly they will last up to 3–5 days.

You can store these Jaffa cake cupcakes in an air-tight container at room temperature.