Jaffa Cupcakes (makes 12 muffin size cakes)
Ingredients
125g (4.5 ounces) butter, softened
1/2 teaspoon (1/6 ounces) vanilla extract
150g (2/3 cup) caster sugar
2 eggs
150g (1 cup) self-raising flour
60ml (1/4 cup) semi-skimmed milk
Cooking instructions
- Make up jelly as instructed on pack but halve the amount of water they suggest to use.
- Pour into a deep tray and place in fridge to set.
- Preheat oven to 160-180 deg C (325-350 deg F).
- Line muffin tray with paper cases.
- Beat butter, eggs, vanilla extract and sugar with an electric mixer until the mixture turns a pale colour.
- Stir in flour and milk.
- Divide mixture among cases.
- Bake for 25-30 minutes.
- Place cakes on a wire rack to cool.
- When cakes are completely cold, remove the centre of the cupcake using an apple corer.
- Cut off 2cm from top of removed cake core.
- Using the apple corer, cut a tube of orange jelly and place in centre of cake.
- Place 2cm top of cake core on top of jelly.
- Repeat with rest of cakes.
Double choc cream cheese frosting (To decorate 12 muffin size cakes)
Ingredients
- 224g cream cheese (1 cup)
- 57g butter (1/4 cup)
- 4 cups icing sugar (powdered sugar)
- 1/2 cup Hotel Chocolat organic cocoa powder
- 1/2 cup Hotel Chocolat liquid chocolat - milky
- Orange sprinkles
- Edible cake glitter in Disco Nutmeg
Cooking instructions
- Whisk cream cheese and butter until smooth and creamy.
- Gradually whisk in icing sugar and cocoa powder.
- Whisk in chocolate flakes.
- Spoon into a piping bag with a star nozzle attached.
- Pipe frosting in a swirl on top of the cakes.
- Sprinkle with glitter and orange sprinkles.
Have a sweet day!