Monday, 11 August 2014


Jaffa cake cupcakes. hmm, not sure why I felt inspired to make these as honestly I've never really like Jaffa cakes (which is odd because I love all things chocolatey/ biscuity/ cakey. ) I used to keep them in the house for visitors safe in the knowledge I wouldn't be tempted to eat them and that everyone else seems to love them!

I came up with this idea a couple of weeks ago, but have had a couple of failed attempts, using apricot jam (stickiest mess ever - even though my lovely grandma ate one anyway and declared it delicious, as she attemped to clear up the stickiness it had left behind)
Finally nailed it on Wednesday last week & then on tuning into the Great British Bake off on Wed eve, contestant Nancy made some Jaffa cake type cakey things, which were obviously far more impressive than anything I have come up with. They looked amazing & obviously tasted amazing too as she won the coveted crown of "this week's star baker". I text my sister to say " Nooooo! she stole my idea!" but was encouraged to go ahead and do my own amateurish version anyway!

nb  to make this recipe dairy free, use sunflower spread in place of Lurpak and dairy free dark chocolate in place of cadburys milk chocolate.  makes 6 cupcakes. Easy to double the recipe if you want to make more.

100g doves farm gluten free self raising flour
half a teaspoon doves farm baking powder
100g caster sugar
teaspoon orange essence (flavouring) optional
1 dessert spoon golden syurp
100g lurpak spreadable 
2 large eggs
1/2 packet of Hartleys orange jelly
100g Chocolate of your choice  (I used Cadbury's dairy milk)

the first step is making the jelly (or Jello if you are American :)
You want half a pack. I used half a pack of Hartley's 135g orange jelly.
Melt in 125ml boiling water then add 125ml cold water. transfer to a shallow dish (I used a silicone cake mould) so that the jelly is about 1/2 cm thick.  leave in the fridge for a good few hours to set. Then your ready to start on the cakes.

preheat oven to 180c

Melt the lurpak and syrup over a low heat in a saucepan. Remove from the heat and transfer to a mixing bowl.
beat in the eggs, then add the sugar, flour and baking powder & orange essence.
pour into 6 cupcake cases and bake for about 20 mins. they should be golden on the top & firm to the touch.
If the cupcakes come out slightly rounded, ideally you want to flatten them a little (just press them down with your hand.)  Leave to cool.

Cutting the Jelly out really is easy. I was worried it would all fall apart, but it really held its shape & I'm honestly not that good at delicate operations in the kitchen.
when the jelly has set, you simply want to cut out 6 circles (roughly the size of the top of the cupcake). You don't need to measure exactly - I just used a biscuit cutter with roughly the same circumference. an upturned glass would work just as well.
So you cut out out 6 circles (you will have enough jelly for room for error). gently lift them out (I used a spatula) and onto the cooled cakes.

melt the chocolate in a heat proof bowl over a pan of boiling water. Once it's totally melted, you want to leave it for a bit so that's its cool but not beginning to harden.
Then spread over the orange jelly & leave to set. (fridge is the best place to set the chocolate)  I added some sprinkles here (optional)  but I really wanted to get hold of some of those orange jelly slices -maybe next time.
that's it! so easy and so very delicious even to a non Jaffa cake lover. I'm sure Mary Berry would approve............but not so sure I'd get past Paul Hollywood.....


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