Jaffa Cupcakes

Prep time:
10 mins
Cook time:
18 mins
Makes approx 12


165g(5¾ oz) self-raising flour
30g (1oz) unsweetened cocoa powder
220g (7¾ oz) caster sugar
2 eggs, lightly beaten
170ml (5½ fl oz) milk
125g (4½ oz) unsalted butter, melted
1tbsp finely grated orange zest
Orange buttercream
250g (9oz) icing sugar, sifted
60g (2¼ oz) unsalted butter, softened
2tsp finely grated orange zest
2tbsp orange juice
Sweets to decorate


1. Pre-heat the oven to 180°C (350°F/gas mark 4). Line 12 standard muffin holes with paper cases.
2. Sift the flour and cocoa into a large bowl, then stir in the sugar. Add the egg, milk, melted butter and orange zest and beat with electric beaters for 2 mins, or until well combined and smooth.
3. Divide the mixture evenly among the cases. Bake for 18-20 mins, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
4. To make the orange buttercream, place 125 g (4½ oz) of the icing sugar, the butter, zest and orange juice in a large mixing bowl. Beat with electric beaters until smooth and creamy. Gradually add the remaining icing sugar and beat until the cream is thick.
5. Decorate each cake with buttercream and sweets.

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