The latest challenge: my husband is a huge jaffa cake fan and I've seen in some of the big supermarkets their version of a giant jaffa cake in cake form! My husband has been tempted to buy one to see what they are like, however I've taken on the challenge of creating something based on the giant jaffa cake idea but yummier so he doesn't need to indulge in supermarket cakes! I love nothing more than an hour or so to myself in the kitchen playing around with a simple recipe and coming up with something fun and exciting that's packed with flavour and wanted to create a new treat for my husband and chidren. I wasn't keen on following in everybody else's footsteps in recreating a giant jaffa cake therefore set to work on smaller versions and came up with jaffa cake cucpakes. I took loads into work the next day and they were gone in seconds!Recipe: (makes 15)
You will need
* 200g stork
* 200g caster sugar
* 3 large eggs, beaten
* 1/2 tsp vanilla extract (You could substitute this for orange juice if desired)
* 200g self-raising flour
* 3 tbsp full-fat milk
* The juice and rind of an orange
NB. I chose not to add too much orange juice or rind as the jelly centre gives a nice orange flavour
For the jelly centre:
As I was pushed for time I chose to use packet jelly and made it up as per packet instructions, however I chose to add 30mls less water as I wanted a firm jelly. If you wanted to make your own jelly the recipe is below:
* 900mls orange juice (fresh or bottled)
* 6 gelatine leaves
For the topping:
* 250gs icing sugar
* 300mls double cream
* 3tbsps condensed milk (optional but I find it gives the topping a rich flavour)
* 100g melted dark chocolate placed inside a piping bag
Method: (I've broken this down into sections)
The jelly
1. Place the gelatine leaves in a small bowl and pour over 50ml of the juice. Leave the gelatine to soak for 10 minutes, or according to the packet instructions, until very soft and gelatinous. Place the bowl over a small pan of simmering water, over a low heat, and stir until the gelatine has dissolved completely.
2. Pour the gelatine mixture into the jug and stir well. Pour into a bowl and place into the refrigerator to set for at least 2 hours.
The cupcakes
1. Pre heat the oven to 170c/325F/Gas mark 3
2. In the bowl of a free standing mixer cream the stork and sugar until light and fluffy. You can do this if necessary, it will take aproximately 5 minutes by hand.
3. Gradually add the beaten eggs, mixing well. Add the vanilla extract, orange juice and rind.
4. Add the self-raising flour and mix well. Make sure you scrape the bottom of the bowl and sides to mix everything in properly.
5. Add the milk to loosen them mixture up slightly and add a richness to the mix.
6. Sppon the mixture into cupcake cases and pop into the over for roughly 20-25 minutes or until a skewer inserted into the middle of the cakes comes out clean.
7. Leave to cool on a wire rack.
The cream topping
I have never really got on with buttercream frosting, I find it far too sickly and heavy. Therefore I started playing around with ingredients and flavour combinations and came up with this creamy, sugary topping which I adore!
1. Pour the cream into a bowl and add the icing sugar. Usind a whisk gently mix the two together. Once certain all the ingredients are mixed add the condensed milk and stir again.
2. Using an electric mixer/hand mixer whip the ingredients until you make stiff peaks with the mix.
3. Spoon into a piping bag that has a star nozzle fitted already.
To put the cupcakes together:
1. Once the cupcakes have cooled down use a teaspoon or melon baller to scoop out the middle of the cupcake. Keep the scooped out sponge as you will need it later to form a lid.
2. Using a spoon scoop a little bit of jelly (I used a teaspoon but you can be as generous as you like) and put it into the centre of the cupcake. 3. Put the scooped out sponge on top and gently push it down to seal the cupcakes.
4. Then take your topping and pipe a generous swirl onto the top of the cupcake.
5. Snip the end of the piping bag containing the chocolate and hover it over the top of the cupcakes to allow the chocolate to fall freely creating the lines of chocolate.
6. Pop the cupcakes into the fridge until ready to enjoy.
Hope you like the recipe!
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