Jaffa Cake Cupcakes
A light chocolate orange sponge, topped with an orange swiss meringue buttercream, inspired by Jaffa cakes.
Jaffa Cake Cupcakes
2016-11-07 20:41:17
Yields 24
Cook Time
18 min
For the chocolate orange sponge
- 270g plain flour
- 350g caster sugar
- 55g cocoa powder
- 110g unsalted butter
- 1 1/2 tbsp baking powder
- 320g whole milk
- 3 large eggs
- Zest of 1 orange
For the orange swiss meringue buttercream
- 5 egg whites
- 320g caster sugar
- 250g unsalted butter
- 2tsp orange extract
- Orange marmalade
Instructions
- Preheat the oven to 180 degrees celsius
For the chocolate orange sponge
- Sift together the dry ingredients - plain flour, sugar, baking powder and cocoa powder
- Add the butter and mix at a medium speed until it resembles breadcrumbs
- In a jug, mix together the eggs and milk, then slowly add to the dry mix until well incorporated
- Add in the orange zest and mix well
- Pour mixture into cupcake cases, filling to a third full. Bake for 18 minutes, check the sponge is done by inserting a skewer, which should come out clean when done
- Once cooled, cut out the centre of each sponge, add a teaspoon of marmalade into the centre and then put the piece of sponge back into the cake
For the orange swiss meringue buttercream
- Set some water to boil in a saucepan on a low heat and place a glass bowl over the top, making sure it doesn't touch the water. In the glass bowl, add sugar and egg whites and mix well.
- The egg whites are ready once the sugar has melted and have reached 60 degrees celsius
- Once ready, pour into mixing bowl and whisk at high speed until it increases in size and stiff peaks forms.
- Add cubed pieces of butter (make sure it's cold!) to the mixture slowly and keep mixing, this will eventually become thicker and creamier until it's buttercream / spreadable texture.
- Add orange extract and whisk until combined
- Pipe buttercream onto cupcakes and serve!
Sam's Cupcakery https://samscupcakery.spalding.gg/
